I wanted to try some country ribs. I was curious because I know I should smoke them more like a butt than the 3-2-1 rib style. And I know some people like ribs that fall off the bone, and others like them more firm. But what about these? Are they picked up and eaten like ribs or are they more moist and fall apart-like and eaten with a fork? I've learned that with butts and ribs that you really get the fall off the bone texture from the last part of the cooking when you wrap it in foil. If you want a little more sliceable type pork, don't foil it. Any Country rib tips for your favorite texure/consistancy?