America turns 250 this weekend, and we cannot wait. Thing is, the Founding Fathers didn't have pellet grills. They had whole pigs over fire pits (and they probably tasted better than our high-tech efforts). The least you can do to honor them is start your ribs before sunrise.

That’s because July 4th is officially National Barbecued Spareribs Day, and the team over at AmazingRibs.com built the entire plan for the day. The full July 4th menu is 20 recipes of pure patriotism.

THE RIBS

  • Baby backs or St. Louis? Baby backs are leaner and faster. But St. Louis have more fat and more forgiveness. For the backyard, either works. But if you’re trying to impress a crowd, go St. Louis.

  • Pull the membrane off, dude. You need a butter knife, fingers, and a paper towel. Takes thirty seconds. This makes the difference between tough and tender.

  • Dry brine first. Salt those ribs one to two hours before applying the rub. It absorbs it so that the meat stays juicy through the long cook.

  • 225°F and patience. Don't you dare rush it. And don't open the lid every twenty minutes.

  • Sauce goes on last. For the final thirty minutes, if at all. The rub and smoke are doing most of the work on Saturday.

MAKE THE 250TH SPECIAL

Friendly reminder that barbecue has been part of America since before the republic existed.

George Washington attended all-night BBQs in Virginia in the 1760s, so the tradition is older than the country. Fire it up early, keep the lid down, and raise a glass to the ones who made the weekend possible.

What's on your grill this weekend, Dead Meat Society?