I spotted these HUGE beef ribs at a local farm shop & thought they would be perfect for some low n slow treatment.  They didn't have a huge amount of meat on them but more than enough for our needs.  My Kamado Joe Classic was set up for an indirect smoke using yet more of the amazing charcoal from e-co charcoal & a couple of oak chunks for some smokey flavour.  I used a disposable drip pan beneath the ribs filled with water to catch the drippings & ensure they didn't burn to create an acrid taste.  The ribs were coated in olive oil & then a basic coating of brown sugar, salt, black pepper, garlic granules & paprika.  Then the MEATER+ was inserted to keep an eye on meat & pit temps whilst I prepared the rest of the taco mix.  This recipe was from a newly acquired book 'Death by Burrito' by Shay Ola.  The two additional steps to this recipe definitely take the flavours up a level - but flippin ek is it takes some time...!  Firstly the salsa - vegetables, oil, sugar and a Scotch Bonnet chilli need to be roasted, which I opted to do on the BBQ over the ribs given it was already fired up & it would add an extra flavour too.  Once the veg is cooked & cooled, they are added to a coriander & lime juice mix and blitzed in a processor.  Put aside & keep in the fridge because this is seriously good stuff.  Next up is the Mole - this is a Mexican sauce or base, with this version being mainly comprised of a nut-mixture, oil & chicken stock.  This was also laced with more chilis as well as sugar & some chocolate...  Whilst this took ages to do - both the salsa & the mole can be kept for a little while & thus can be rolled out to liven up another meal or ten.  The beef was deliciously unctuous and smokey, the mole gave a rich silky coating to the beef and the salsa added a sharp freshness (as well as some serious heat!) to cut through the fat.  A labour of love but so enjoyable.  I definitely didn't go back for seconds.  Honest guv. ;-)