When it comes to cookouts, I tend to keep things pretty simple. I’m not trying to reinvent anything or impress anyone with fancy techniques. I just stick with what works and what people enjoy eating. Most of the time, my go-to cookout meal starts with ribs. Either St. Louis–cut ribs or a full rack of spares, depending on what I can get and how many people are coming over. I season them up, get them on the grill or smoker, and let them take their time. Ribs aren’t something you rush, and that’s part of what I enjoy about making them. Alongside the ribs, I almost always make MOINK balls.…