PARTY RIBS

Score the membrane on the back of the ribs, then cut into individual pieces (flip the rack over so you can see the bone easily).

Drizzle the Melinda's over the ribs and slather them up all over.

Be GENEROUS with the Texas Sugar, pat the rub in with a dry hand, then sprinkle your 16 mesh black pepper all over.

Pop them back in the fridge for 2 hours.

Start your smoker, get the pellet tube lit for extra smokiness, these are only cooking for 2.5 hours.

Throw your party ribs on the smoker, make sure you flip after 30 minutes, and then again after another 30 minutes.

After 1.5 hours, get an aluminum tin and throw a good few slices of butter, brown sugar, texas sugar, and some stubb's into the bottom. Then add your ribs, another layer of the seasonings and wet ingredients, and cover the tin.

Check in at the 2 hour mark and probe the ribs, we are aiming for 203°F internal. Roll the ribs in that sauce, re-cover the tin, and close the smoker.

Once the ribs hit 203°F internal, plate them up, paint some of that liquid from the tin all over them, and dig in!