Cut along the bones into separate ribs and lay them on a baking sheet.
In a small bowl, mix salt, black pepper and red pepper flakes well. Generously rub the ribs on all sides with the mixture.
Set up a smokehouse, following the manufacturer’s instructions, and heat it to 105-120 degrees. If there is a container for water in the smokehouse, fill it with water or beer by about 7.5 cm. If there is no such container, fill the foil pan with water or beer and place it under the grate where the ribs will be smoked. Add wood as directed by the manufacturer.
Place the ribs in the smokehouse (meaty side up), leaving at least 5 cm between pieces. Smoke for 8-10 hours until the ribs are dark brown on the outside and very soft inside. To test readiness, stick a metal skewer into the largest rib (on one side, parallel to the bone), it should easily pass through the meat. The second way is to place the probe of the digital thermometer parallel to the bone without touching it. The temperature should be 90 degrees. Finished meat will decrease in size and move 2.5–5 cm from the end of the bone.
Transfer the ribs to a deep pan with hot beef broth, loosely cover it with foil and place in the refrigerator. Cool for an hour. Salt the ribs before serving.
I love that it uses simple, everyday ingredients that I usually have on hand.