Once the smoker is ready, place the pork country style ribs directly on the grate or use the Bradley rack (described above) directly on the smoker grate.
Keep the heat at about 225°F if possible.
Keep the smoke going for at least 2 hours but longer is fine and even recommended as long as the smoke is nice and thin.
If you have a digital meat thermometer such as the Maverick ET-733 or the Maverick ET-735 (new bluetooth model), place the probe so that the end is about in the center of one of the ribs.
You can also use the super fast Thermapen to get a quick check on the temperature when you are adding wood or some other task that requires you to have the door open.
You can expect these ribs to take somewhere between 3-4 hours if you maintain 225-240°F but other factors do play a part such as:
Temperature of the meat when it goes into the smoker
How often you open the smoker door
How well you or the smoker maintains the set temperature
Wind, rain, ambient temperature, etc.
When the meat gets about 30 minutes away from being done, you can sauce them up if you want. I like sauce on these but they are also very good with just the dry rub.
Another option is to put them into a foil pan, covered with foil once they reach about 150-160°F to help them get done faster and to help them end up more tender.
They are done and tender at 180-185°F.