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When preparing BBQ ribs, I find that removing the membrane and excess fat really helps the seasoning penetrate the meat better, resulting in more flavorful and tender ribs. Using mustard as a binder before applying the dry rub, which includes black pepper, garlic powder, onion powder, and a no-salt seasoning like Tony’s, creates a beautiful crust after cooking. Adding liquid smoke and brown sugar to the rub enhances the smoky sweetness that balances the savory spices. For the lima beans, boiling smoked turkey with black pepper, chicken bouillon, garlic powder, and onion powder for an hour infuses deep smoky flavors into the beans. After removing the turkey from the bone, adding frozen lima beans and continuing to simmer for an hour and fifteen minutes allows the beans to absorb the rich broth, making them tender and delicious. The scalloped potatoes are a true crowd-pleaser. Sautéing onions and garlic in melted butter before adding flour, black pepper, smoked paprika, and chicken bouillon creates a savory base for the cheese sauce. Mixing in evaporated milk, heavy cream, and plenty of cheese gives the dish a creamy texture. Layering the cheese sauce with thinly sliced potatoes and topping with extra cheese before baking for an hour yields golden, bubbly potatoes that perfectly complement the ribs. I also like to make a quick "doctored up" BBQ sauce by mixing Sweet Baby Ray’s with brown sugar, hickory BBQ sauce, garlic powder, onion powder, black pepper, and a pinch of no-salt Tony’s seasoning. This sauce adds an irresistible tangy and sweet glaze to the ribs. Altogether, this meal combines smoky, creamy, and savory elements that make for perfect comfort food, especially when sharing with family and friends on a weekend cookout.