On Wed, 31 Dec 2003 14:06:46 GMT, "John O"
> wrote:

>> So were they beef or pork? :-)
>
>Pork. They didn't smoke very well. The thicker parts had some fatty stuff,
>and those tasted yummy. The ends were lean, hard and dry.

I've smoked the country ribs a few times. First time I had read that
they were good at 4-5 hours. I found it was too long. 3 1/2 hours
is about all they can go before they get dry. IMO they're better
marinated and done in a crockpot for asian dishes.

Gar