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Below is a recipe I saved from the "other forum" and it works quite well-beyond that try google search with big green egg as the leader then "country ribs"-
"braising is a good way to do them. Cook them indirect (250*F) till they are somewhat brown, an hour and a half to two hours. Wrap them in heavy duty foil, and cook another hour. Open, and test for tenderness. They should be sitting in steaming broth of their own making. If they are starting to fall apart, pour off the juices, and place leave them in the open foil pouch. They will begin to brown up again in the open air.Take the juices, mix with some BBQ sauce, and cook down. At the end, remove the meat from the pouch, and brush with the sauce. Give them 10 -15 minutes till the sauce becomes thick, but not burnt."
Wish I could give credit to the original poster but this works! FWIW-