country style ribs on sale

[EZ Smoker]

got about 8 lbs of country style ribs at 0.99/lb today.   Might go get another 8 lbs tomorrow morning.  Got a rub picked out, but I don't know how to smoke 'em.    They're cut from the butt part of the pork shoulder, so should I cook 'em like a butt?   Or does the fact that they're cut make them cook differently?  How long should I plan for?   Should I cook to a specific IT?   Any other advice?   

Thanks.

[Habanero Smoker]

If they are true country style ribs, they come from the section of meat that joins the loin to the shoulder. Sometimes I have gotten so-called country ribs cut further into the butt, which required longer cooking time. I use the same method of cooking for either. Other times I have seen so-called country ribs that were center cut of the loin. That is just a pork chop cut in a different manner.

I find it best to cook them like baby backs - I don't foil but I use a temperature of 212°F, and depending if they are bone-in or boneless I cook for about 5 - 6 hours; if they are cut thin I begin to check them at 4 hours.  I don't go by an IT; I use a toothpick to test for doneness.

[squirtthecat]

I did some last summer.   3-2-1, similar to baby backs.  These were big meaty things, so I let them go the whole 6 hours.

[beefmann]

id smoke with a 321 for 3 hours and cook at 225 for  6 hours

[EZ Smoker]

Thanks for the help.  We put the ribs in the smoker around 12:30, hoping they'll be ready for dinner.   Used Grub Rub.   I'll let you know how they come out.