First time country style ribs (pork shoulder)

I’ve done plenty of Boston butts but never these. Didn’t look up any recipes but went in with the mindset of smoking mini shoulders, slightly higher heat for the smoke and a sear if necessary (it was).

Gave them a dry brine for 24 hours. Smoked at 260 for 3 hours, at that point they were approaching 180 so I goosed the heat to get a little more color on them. They have amazing flavor, are tender and didn’t dry out at all. They had great marbling so I was giving a huge leg up there. Should’ve taken a before picture.