COOK IT.
Preheat pellet grill or smoker to 275°F.
Prep the ribs by removing the membrane from the rack of ribs, then season with Pit Boss GSP Rub, or a mix of garlic powder, salt and pepper.
Place ribs on upper rack and allow to smoke for 1 1/2 hours or until they reach an internal temperature of 165°F.
Remove ribs from grill, baste with softened butter, place in aluminum pan with chicken broth, and cover with film and foil.
Return to the grill and braise for 1 1/2 to 2 hours.
In a sauce pot on your stovetop, add hot sauce and bring to a boil. In the meantime, add cold water and corn starch into a small bowl and mix well.
Once hot sauce comes to boil, pour in the corn starch and water mixture and stir to combine. Bring to a boil again to thicken and mix in the butter, set aside.
Once the ribs are braised to desired doneness, remove from the pan and coat with buffalo sauce then return to upper rack of the grill.
Baste with buffalo sauce every 15-20 minutes. After 45 to 50 minutes, remove from grill, carve and serve immediately.