Country ribs are not like spare ribs, they are cut from the shoulder and usually do not include the bone but they sometimes do. I wanted to see if the salt and pepper recipe would work. I was expecting it do do fine and I wasn’t disappointed.
It didn’t need 3 hours, after 1 hour the pieces were looking pretty far along so I covered them with a sheet of foil. I checked the temps with a meat thermometer after 2 hours and they were done. I saw 200 degree internal temps and pulled them out. They were great with bbq sauce, and fork tender.