Hello to everyone, I have been lurking in the backround for about two months reading and learning. I am one of the big city backyard smokers. I have a GOSM and 2 Weber grills as well as the use of a weber bullit and kettle. Chicago has been my home for 40 years. I bought Jeff's rub and sauce recipies on 8/28/07 and I have some awsome "country style ribs" I want to do this labor day weekend on my GOSM. I have both loin and shoulder ribs with bone in to do. I have seen many threads on country style ribs but what I am humbly asking is please let me know how you do yours (specificly cooking times and when to foil and spray). I am not a newbie but I am also not a pro by any stretch of the imagination. I have done some awsome 18 shoulder smokes and also love a good drumstick. Please help! Thanks, Paul Someone please stop my freinds asking me to make fatties. All of you started it.