I have cooked both recently and they are vastly different. A pork country rib is usually 3-4 bones long, comes off of the loin, and are actually butterflied pork loin chops. These do not take all that long to cook-mine took about 2.5 hrs at 225. If you overcook them they will dry out. The beef short ribs will take a while-but are really tasty. I had mine cut so that there were 3 bones to the slab and the bones were about 5" long. Those I cooked for about 10 hours over the bottom pan so that the steam would help them get tender. Also, wrapping them in foil after about 5 hrs helps them to braise and get tender. They are a bit of work, however they are a lot more meaty and flavorful than beef back ribs. Also, there is a heavt membrane that runs along the bone-take the time to peel this completely off before cooking. Good Luck.
Charlie
