Stopped at my local butcher shop on the way home today to pick up some Baby back ribs. Also grabbed 5lbs of country style ribs. Ive never messed with the country style ribs. From what I've seen on YouTube I guess I'm supposed to treat them the same as I would ribs? 275° until they hit 160 then wrap and take to 195? If this doesn't sound right or someone has a better way feel free to share!