Here is a goal: How do I prepare the ramekins when making vanilla souffles?

Which way makes more sense to accomplish this goal?

Pick from:
A). Butter the inside of 6 ramekins and use 1/4 cup of sugar to coat the inside of each one, making sure to cover all the exterior surface;
B). Butter the inside of 6 ramekins and use 1/4 cup of sugar to coat the inside of each one, making sure to cover all the interior surface;
B).