Good Morning Johnny:
Given the lower price per pound especially for group BBQ'ing, I smoke "country ribs" a lot and generally with rave reviews. As you probably know, most folks actually think these are ribs and prefer them over their more expensive kin because they're larger. When I prepare them, I mostly use either Paul Kirk's or John Willingham's basic rub applied just before smoking and then work really hard at keeping the WSM temps down (225-250) so that I get at least a 4 hour+ smoke. In the past , I have marinated them over night but found no materially tangible difference in taste, preparation time, nor quality of product. Best of all, you get kudos since you're more uninformed guests think you have really splurged for them!
?.John