Not sure what style smoker you have.... We have the type of smoker grill with the large round barrel and separate side box. Country ribs need longer cooking and usually are quite fat. I've found it much easier to start them in the oven, wrapped in foil and placed in a pan, that will catch the fat. I do them that way for about 1 1/2 hrs @ 300F. Then finish outside... about another 1/2 hr on the indirect smoker side (removed the foil) then finish on the direct heat side, basting with BBQ sauce. Watch the heat so that the BBQ sauce doesn't burn. Since country ribs are cut from the shoulder, they vary quite a bit in size, so watch carefully and transfer back to the indirect side as the cook over the direct heat. Nancy

I know a lot of people like to boil or simmer ribs but I quit doing that. I braise them to maintain flavor, simplify cooking and have tender results. The first couple times I made ribs I cooked them in water first and quit making ribs for a while since I figured I was goofing it up. Well after watchng a few pros all say, low and slow and never parboil them, I tried it and have enjoyed ribs ever since. I usually use either baby backs or country style and actually I now prefer country style. Sometimes I brown them a bit first, but not always. I also have gotten away from the drenched in sauce ribs I used to love. I now prefer a good dry rub. semi-"Memphis" style. Mix up your favorite seasonings as hot or mild, sweet or savory as you like. I like them smokey with a slight kick and tang to them but not sugary. I think people go too crazy with the sugar. I'll have dessert later. A little bit of sugar to caramelize and add another depth of flavor is fine but I really encourage people to try tasting the ribs themselves first. You can always add sugar at the table if you need it. I like to braise them in the Nesco but use the oven if I'm doing large batches. Very simple - no special training needed. Set it for about 250ð-275ð for 3-4 hours and the "ribs" (yes I know they're not technically ribs but if the pork boys wanna call 'em ribs, that's good enough for me) are wrapped in foil. I'm not above using a Texas cheat. And yes, I also realize they're not barbecued ribs by the strict definition. I dry rub them, add some liquid (don't need much) for additional flavor and tenderizing, be it beer, Dr. Pepper, wine, root beer, 7up, lemon juice, orange juice, Louisiana Hot sauce, BBQ sauce, Whatzishere sauce, Teriyaki sauce. something else or a combination of them. You don't have to add a lot of liquid, especially if you don't cook them ahead of time since you'll have the fat and juices to help with the braising and add flavor and keep them moist. I did see a simmering alternative I might just try though. That's to simmer them in BBQ sauce, beer and onion. Simmer until they're break apart tender. To me this makes much more sense than water. With either method, once done, you could crisp them under the broiler or in a pan (or of course on the grill if available) if you like. Boneless country style ribs have very little fat and waste so they're a great value and so good tasting.

Personally, I wouldn't go higher than 250ð or lower than 200ð. I use my Nesco Roaster for boneless country style ribs and use about 200ð-225ð, give them a rub, wrap them in foil and a little moisture of some type, whether it be BBQ sauce, beer (usually), root beer, Dr. Pepper, wine, Teriyaki sauce or whatever you happen to like. I often brown them a bit in the convection oven but it's not required. The BBQ Pit Boys like to simmer them in beer, onion and BBQ sauce then they crisp them up on the grill after they're cooked. Here is a link that might be useful: BBQ Pit Boys

I use a basic method for getting the ribs tender before placing them on the grill for their final hurrah... Place ribs (don't separate them yet unless they're the big country ribs)in a single layer on a jelly roll pan (cookie sheet with sides, and sprinkle with salt and pepper...you can give them a light rub of your favorite dry run here, but it's not necessary). Cover them tightly with foil, poking a couple of holes so some steam can excape - and put in a 300-325° oven for 2 - 3 hours. Carefully move the cooking sheet to a cooling surface (there may be a lot of liquid in the pan), and VERY carefully remove the foil (avoid those steam burns). Let the meat sit for 30 minutes (it will fall off the bone if you move it while it's this hot). You can prepare up to this point and finish up later on the grill. Get a grill nice and hot, then move the ribs to the grill and heat. Last 5 minutes, put on your favorite BBQ sauce (I like Bullseye) or marinade, and finish them off. Sue