We were invited to a July 4th BBQ at one of our neighbors Christina and Kevin. I was going to bring something like a pork shoulder, but they had a bunch of meat and asked if we could cook some of them, so that was easy. Of course, i had never done country ribs before and didn’t even know what they were. Turns out they can be either cuts of loin or pork shoulder and it turned out I had a bit of both, but mostly loin. I used some pecan wood to smoke since that’s primarily what I had (also had some cherry which probably would have worked better). Andrea made her Memphis rub and a butter bourbon mop sauce. They came very flavorful, but I probably didn’t need to cook them for as long as I did since they dried out a bit more than I would have liked.