"Nonnymus" > wrote in message
...

>
> The "country" ribs are about 1-1/2" on a side, so they're thicker than
> real ribs, but sure not like a whole butt. I think I'll treat them like
> some really big St. Louis ribs, and start the hood at 210f with apple
> wood, dropping to a meat setpoint of 175f as a compromise. That'll still
> break down the collagen, but in 6-7 hours, it shouldn't dry out the meat
> too much.
>
> Thoughts?

I do them all the time. Love them. I do about 5 hours at 250. Just use
your favorite rub. I do a couple of packs at a time and vary the rub on
some just to make them a bit different.