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Country style back ribs

CampCook Posts: 157
edited November -1 in EggHead Forum
Neighbor who I gave my old offset to can't seem to do ribs like I get out of egg [Grin]. Anyway, wife invited them over for this evening then went out and bought country style back ribs instead of spare ribs. My reaction is to use the same 3-1-1.5 method I would have used for a rack. Figured I would put them on at 11 for a 6PM dinner. Also, since they are thicker than ribs I figured on sticking a temp probe in for the last 1.5. They are soaking in Pineapple Juice ala Qbabe and will get the mustard and raging river treatment about an hour ahead of the cook. Thoughts?