I did some country style ribs while I was doing my sausage fattie Qview of the fattie is here: http://www.smokingmeatforums.com/forum/thread/97432/italian-sausage#post_528791 Anyway, I had a package in the freezer and they were on sale for $1.69 LB so I picked up another pack to fill the smoker while I did the fattie. I used 'Memphis Dust' rub. I did the 3-2-1 method, they came out a little dry for my wife's taste but I like them that way. Maybe I should have marinated them? I think I will adjust the times a little if I do them again, less time out initially and more time in the foil. I cook them a lot on the grill and have a pretty good method down for that so I may just stick to the grill for county style ribs. Rubbed, ready for the smoker. These were 2 different batches from the store, some smaller with bones, some larger/bonleess. Oddly, the smaller ones with the bone came out better/juicier than the larger boneless ones. Finished product, I brushed them with some Sweet Baby Ray chipolte for the last hour.