When we talk about ribs, we're almost always referring to spare ribs or baby backs. It seems that country style ribs are very overlooked. Maybe it's because of the way they are cut or shaped (I've never seen racks of them together, just packages of cut up ribs), but they are great for barbecuing and are usually cheap (Giant has them on sale for $.99/lb this week!).[p]I've done some recently that have turned out great. Last night I bought a package that had four big, meaty country style ribs. I rubbed them with mustard and Southern Succor rub (from "Smoke and Spice") and smoked them over hickory and pecan, direct for about four hours. The temp stayed around 200 the whole time. They were damn good! They probably could have cooked for at least another hour as they still had a lot of fat on them. I ended up cutting off most of the fat from the one I ate (plenty of leftovers for the rest of the week!) and giving them to my very grateful dog. [p]Next time I might try brining them, since they are usually very thick. They would probably be great with all kinds of marinades. Try some country style ribs soon! I'm sure you'll be pleased.