b'Whack them back in the smoker and make sure you check the temperature again, keep it at a constant 110C. Go back to what you were doing again and try to ignore your smoker. The key is not to fuss or stress about whats going on in there this is meant to be relaxing! The more relaxed you are, the more relaxed the ribs will be!!Step 6: 5:00pm, Rest itThis step is critical. Shut down your smoker, take the ribs out (still wrapped in foil), sit them on a timber cutting board, in a cold oven, or in an esky (no ice) and let the ribs rest for at least an hourthis relaxes the meat and makes them super tender. Dont worry, the 3 layers of foil keeps the heat in and lets the meat relax gently over time.While the ribs are resting, I make some red onion chilli jam. In a pot, place chopped red onions (4-6 medium sized, you can always make a big batch as it keeps for a few weeks), a splash of olive oil, a splash of balsamic vinegar, 10 cloves, some chilli flakes, garam masala,cup dark brown sugar, and saut on high for 10 minutes, then reduce to a low heat for at least 30 minutes to reduce the mix and create a jammy texture. Step 7: 6:30pm, Serve and Enjoy!!Unwrap the ribs. Make sure you do it in front of your family or guests and watch the gasps of pure elationespecially if they are the carnivore type!Serve with your favourite saladsI prefer a good coleslaw and a nice Heathcote Shiraz!!Trust me practise a few times and youll be a Smoke Master in no time.72'