Kind of a silly question, but I want to make sure of what I'm cooking. At the store, they are called "Pork Shoulder Country Ribs", and the come as single ribs. I've done a little bit of reading, and it seems these guys dry out a bit faster and the 3-2-1 method isn't really used on them.
Does anyone have any advice on cooking these? It's my first time doing ribs on the smoker, and I want to make sure they come out good. Thanks in advance!