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Because of the high fat content, I cook them to pulled pork temp. I'll grill them like a steak for looks then let them smoke to a pulling temp. I've done them with a Korean marinade, but that normally works overnight. I've seen some OJ based marinades that work quickly for a pork tenderloin, but I haven't tried them on a country rib.
Skip the foil and you won't need to worry about crisping them up. Foil is not needed to make the meat fall off the bone. 5 hours @ 275 untouched will have nice tender ribs without the mushy feel that using foil can impart.