#review #cooking #bbq #party #cookingvideo  @AmazingRibs 

When Andy said he was making “Party Ribs” for the cookout, the room went silent.

“Party what?” Jave raised an eyebrow. “Aren’t all ribs… party ribs?”

A fair question. If you’ve never heard of Party Ribs, you’re not alone. At first glance, it sounds like some unbranded marketing gimmick — like “fun-size” candy bars, but smokier. But stick around, because this video not only clears up the mystery, it also dives deep into cook times, basting magic, and how to make your next rack of ribs the hit of the party.

So What Are Party Ribs?

Here’s the secret: Party Ribs are regular smoked ribs. They are cut before serving and sauced like wings. This method hits hard with flavor.

Think of them as the rib version of chicken wings. They are easy to grab. No carving is required. They’re coated with an unapologetically sticky glaze that screams “second helping.”

Andy explains it best in the video, but the gist is this:

• Instead of serving full racks or half racks, you slice the ribs into individual bones before their smoked and before saucing.
• Then you toss them back on the grill or smoker for a few minutes after glazing to let that sauce caramelize and cling.
• Finally, a bit of beer in the cooking pan gets them to just the right texture and cook without being soggy (depending on your style) and takes them over the top.

Perfect for parties. Hence: Party Ribs.

Andy’s Method — Step-by-Step

1. Prep & Season

• Andy used St. Louis-style ribs for their uniform shape and meatiness.
• Dry rub: brown sugar, smoked paprika, garlic powder, onion powder, chili, black pepper, salt. Let ’em sit at room temp for about 30 minutes (at least) to soak in those flavors.

2. The Smoke

• Smoker set to 250°F (low and slow, baby).
• Wood: hickory with a touch of applewood is best, however Andy used wood coals and his Masterbuilt smoker/cooker.
• Smoke time: Not long with these- about 1.5 hours uncovered, until the bark starts to develop.

3. Sauce ‘Em Up

• Once tender, each piece gets dunked or brushed with Andy’s homemade sauce. It has a sweet heat with a vinegar kick. Andy, the jackass, refused to tell us exactly how the special baste was made.
• Tossed back on the smoker (uncovered) for about 30 minutes, just enough to caramelize and slightly crisp up the edges.

5. Final Baste

• Here’s where Andy showed off: if the first bite shows a bit of an underdone rib, A BIT of moisture (almost an off- boiling) is the key. Sounds odd, but it WORKS!

Why Make Party Ribs?

Besides the flavor? Convenience.
People can just grab a rib, dip if they want, and keep it moving. No slicing. No bone-sawing at the table. Just good eats and sticky fingers — which, let’s be honest, is the sign of a good BBQ.

Final Verdict?

Jave was skeptical — but two ribs in, he was converted.
“These are like the chicken wings of the pig world,” he said, licking his fingers.

And he’s right. They’re addictive, easy to share, and just different enough to make your backyard cookout feel like something fresh.

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Ready to try it yourself?
In the how-to video [linked below], watch Andy walk through the whole process. Get ready to become that person at the next BBQ. Be the one everyone begs for the recipe.

Because once you try Party Ribs, regular ribs might just feel a little… antisocial.

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Let me know if you want the full rib rub or glaze recipe added too!