Wife gave me an electric smoker. First try yesterday was country style ribs . Put rub and brown sugar on them and sprayed with olive oil. Smoked 3 hrs at 250 for then wrapped in foil with butter and apple juice for an hour. Finished by adding BBQ sauce and smoke another 30 min. They tasted good and weren’t too dry or tuff but I like ribs meat to fall off the bone.

not sure which smoker you have, but my electric takes a full 6 hrs at 225-250deg (smokin-it-smoker electric)

What he said...

Gotta smoke em longer.

I ain't much punkin on country style ribs
But when I smoke baby backs I usually do them 4 hours
Put the olive oil to them first and then my sugar then my rub put water and apple juice in my pan and sauce them in the last hour and never wrap and they come out tender and bone pulls clean

Never rubbed oil on anything I've smoked. Kinda strange to me.

Get internal temp above 200F

Cooking them whole on the rib isn’t the same as cooking them as separate individual ribs. Country style ribs to me are better suited to a crock pot or a combination of smoking/crock pot/oven.

You probably already know but country style ribs are just a sliced up Boston butt. Like previously stated your gonna need an internal temp of about 200 for fall off the bone type tenderness. Crockpot is the easy way for that cut but I have had great success cutting them up into cubes and making a burnt end type of meal out of them.

Since when did country style ribs have bones in them?

Country style ribs are basically pork shoulder "fingers."

I haven't cooked them much so I'm no expert on the country style ribs, however I have cooked pork shoulder "steaks" and they turned out pretty damn good. Lots of surface area to absorb the smoke flavor. I would be concerned that the pork fingers would dry out when trying to cook them a long time. Maybe baste them in apple juice?