You can choose a 'marinade' or dry rub for your country ribs.
This process takes a few minutes, but the ribs should sit for somewhere between overnight and 4-5 hours.
Now is the time to cut your ribs, if you didn't have the butcher do it.
Keep this firmly in mind: it is never advisable to contaminate your kitchen by flinging raw pork all over it.
If you don't use disposable gloves, wash your hands thoroughly.
Bleach surfaces and tools that the meat touches.
Wash your hands or remove your gloves when opening the refrigerator door, opening a drawer, or turning on the faucet.
To dry rub, you can buy a mix made for this, use just salt and pepper, or make your own.
If you use just S&P, it's not really a dry rub, and you should definitely use sauce.
Firmly rub the seasoning into the meat. Put it into the plastic bag, place in the pan, and let it sit.
To marinate, use a packaged marinade, bottled vinaigrette dressing, or make your own using a little vinegar, more oil, and salt, pepper, and herbs and seasonings that you like, such as garlic and onion.
Place in the bag, place the bag in the dish, and refrigerate.
When you're ready to cook, remove the meat from the marinade and pat it dry.
If you choose not to marinate, at least rub with S&P right before cooking.
Oil your grill grate and place your bare naked ribs on it.
The grill should be around 275 degrees, and if you are using soaked wood chips, toss them on the coals now.
Put them in a fairly cool area, where the coals aren't stacked too high.
Close the cover and allow the ribs to brown nicely in the smoke.
You are cooking them to sear and smoke, without sauce, not to cook them through, in this step.
Use your meat thermometer, but as a rule the cooking time should be around an hour.
Once the ribs are about 110 degrees according to your meat thermometer, they are read for step 2.
Turn them frequently but not obsessively.
Remove them from the heat.
Apply your choice of BBQ sauce by dunking the ribs in it, or for a lighter coating, use a brush to sauce the ribs.
If you want dry rubbed ribs, no sauce, skip this step.
In this case the ribs should be crusty with the seasoning mixture already.
Finish Cooking. Put the sauced country ribs over a relatively cool area of your grill and allow it to caramelize nicely. Turn occasionally.
The meat will be fall apart tender and the sauce very brown, (but not burnt), when they are done.
Check with a meat thermometer to be careful: it should read 165 degrees at the minimum.
This part of the process should take a few hours. (If it doesn't, your grill is too hot).
Serve and Enjoy!