• These ribs need protection from your heat source so normally you would pull the membrane off the ribs but for this style I'm leaving them on
• Season them on both sides with salt and pepper. It's important that you don't use fine kitchen salt because it's more heavy in flavor than my fleur de sel light sea salt that just melts away.
• Let the salt and pepper sit on the ribs for at least an hour.

BBQ setup

• Fire up your grill with with a small layer of charcoal and 3 fire startes because you need all that power at once.
• Once it's lit i recommend that you spread the charcoal with a charcoal poke.
• Start your cook by placing the ribs with the meat side down and the bones facing up and let it run on direct heat on the highest grilling position at a temperature of 120 degrees celcius. that's 250 F.
• The fat that is rendering down into the fire will cause small twirls of smoke so you do not need to add smoke wood.
• After 1,5 hour i'm taking a look at my ribs and i see that i have some puddleling on top of my bones. This means I have reached a temp that is above 70 degrees celcius.
• Flip the ribs and make sure you have that nice red brown look on the other side as well.
• Now you have the membrane protecting the last bit of the cook so it will not dry out and you can continue by closing the lit and grill at the same 120 degrees celcius.
• After around an hour i'm checking again and i am probing my ribs to see if i have a butter soft texture. In my case i can hardly feel any resistance so my ribs are done.
• Wrap your ribs in aluminium foil and let it rest for at least 30 minutes in a cooler or insulated bag.
• Now you can enjoy your red brown smoked grilled ribs!