Hey friends, The other day I bought a 4 lb pack of Bone In Country Style Ribs at $1.89 per pound from the local grocery store. I've been seeing a few threads lately about a couple of you doing some really unique stuff with them. Since I've never done these before, I'm thinking I want to keep it basic and see if I like them. So I've got a few questions.... 1) Is that a decent price? 2) Do I plan on cooking them like I would a regular rack of Baby Backs? 3) I recenty read about somebody doing a brine? Is this "normal"? Again, I want to do them pretty basic. 4) 3-2-1 or some variation of that? 5) What else besides making sure I've got plenty of beer should I consider? I guess I'd like to hear what's worked and just as importantly what didn't? Also planning on doing my first can in the butt chicken (it's just shy of 7 lbs.) and (yep you guessed it) another corned beef brisket. I may get crazy and whip up a fattie. Doing everything on the WSM with Seven Oaks lump and probably cherry. But may try pecan if I can drag myself out to get some. Whatcha all think?