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Texas Rose Festival

Everything’s Coming up Roses in Texas!

Born and raised or brand new, you know Texans love our festivals. Celebrating your home town is the only sentiment that even dares to gain on the general pride of being a Texan. At Texicureans, we love visiting local celebrations and finding the recipes that share their community roots. This month, we are introducing you to Anna Katheryn Schultz and the Texas Rose Festival.

You see, Anna’s great-grandfather helped found the Rose industry in Tyler, Texas and Anna’s mother planted the seeds of southern cooking in her heart. So let’s go to the “Rose Capital of America” and get you a homemade recipe from Anna’s Tuesday Takeout. You’ll be astounded by both.

Texas Rose Festival

Everything is bigger in Texas!  When it comes to the Texas Rose Festival – brilliant, awing, and just plain “over the top” are adjectives that dominate.

October 19th – 22nd.  celebrates the 90th Annual Texas Rose Festival with the theme – “The Story of Film”.  For more information on event dates and times, and to purchase Tickets, go to  www.texasrosefestival.com or call 903.566.7424

Tyler Texas, population approximately 100,000, is epicenter of East Texas medical, economic, educational, and justice systems.  But during the month of October, its title of “Rose Capital of America “prevails.  Home to the largest rose garden in the US, Tyler at one time raised 50% of the domestic roses.

So, of course a festival celebrating this beloved flower would ensue!  Begun in 1933, the festival has grown to a lively, well-orchestrated affair with many events.

I caught up with  Tom Brown, 2022 President of the TRF (Texas Rose Festival) for his unique perspective:  “The TRF began as a way of celebrating the “rose”, which is now the National flower – recognized under the Reagan Administration.  Events include the Coronation – a showcase of jaw-dropping costumes, a Queen’s Tea in the Tyler Rose Garden(the largest municipal rose garden in the US), Men’s luncheon, and a full throttle Rose parade.  Participants in the festival are primarily from Texas, but safe to say probably 20 or more states are represented each year.”

Tom adds, “The Texas Rose Festival gives back to the community in several ways, including providing several full year scholarships to deserving students at both Tyler Junior College, and the University of Texas at Tyler.  Also, the college participants serve all year in various capacities at area nonprofits, including The Food Bank.”

Most importantly,  “The TRF is about community and there is something for everyone,” emphasizes Tom. From my experience attending last year, I can safely say you will be flabbergasted at the pageantry!

Recipe – Roasted Poblano Corn Pudding

For our recipe this month, I spent a lovely afternoon with Tyler native daughter, Anna Katheryn Schultz.  A 5th generation Texan, her great-grandfather in the 1920’s was one of the founding members of the Rose industry in Tyler.  The sandy, acidic soil on their land was perfect for roses and he began shipping roses world-wide in the 1930’s.

Inspired by both her parents and particularly her grandmother who was a quintessential southern cook, Anna Katheryn founded Tuesday Takeout. Cars line up for her delectable dishes designed to be a taste of home, without the work.  She conceived the idea that enjoying a quality meal at home should be open to the busiest of folks.

Anna says, “Everything I do is from scratch and it’s something I would serve at home if you were my guest.”

We prepared Roasted Poblano Corn Pudding – a staple on her Fall menu.  Perfect as a side dish anytime, and particularly enjoyable for Texas holiday, it is a comforting conglomeration of flavors.  And did I mention your kitchen will smell wonderful?

Get the recipe here!

Watch the video here!

Stunning Salad

Colorful, easy, and with only three ingredients – this salad will stand the test of a shower, luncheon, or dinner party.  And its just an easy recipe for your home meals.

When my Mom was running the wedding shower/bridesmaid luncheon circuit with her friends, this salad was a mainstay.  It adds vibrant color to the serving table and your plates.  You wouldn’t think of grapes and cabbage going together, but the poppyseed dressing is the tie that binds.

So, next time you need to bring a salad to an event or gathering – you might choose this one.  Your friends will think you worked much harder than you actually did!

Here’s a hint – if you use a clear bowl, the colors will show through in technicolor!

Click here for the video:

Colorful 3 Ingredient Slaw

Sweet and Savory
3.19 from 167 votes
Print Recipe Pin Recipe
Course Salad
Cuisine American

Ingredients
  

  • 1 medium head red or green cabbage, shredded
  • 1 package green or red grapes, halved
  • 1 jar poppyseed dressing

Instructions
 

  • Toss all ingredients together thoroughly.
Keyword slaw, cabbage, grapes, poppyseed dressing

Roasted Corn Salad

It’s Hot!  But this is COOL!

Add Roasted Corn Salad as a side dish to anything – chicken, fish, or beef.  It’s also great for a quick lunch with a slice of luncheon meat.

You may hesitate starting up the grill, but here’s a hint – roast a dozen or so ears of corn, cut it off the Cobb and freeze extra for future use.  You can also throw your protein on the grill for a complete meal.

Roasted Summer Corn Salad

Light and refreshing
3.07 from 74 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

  • 4 ears sweet corn
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped red onion
  • 1 cup cherry tomatoes, halved
  • 1/3 cup cilantro, chopped
  • 1/4 cup cotija cheese, grated

Dressing

  • 1/4 cup EVOO
  • 3 1/2 tbsp rice vinegar

Instructions
 

  • Heat grill. Place corn Cobbs directly on grill, turning as light  charring appears.  Keep turning until evenly, slightly charred. 
  • Turning Cobb on end, slice kernels off using a sharp knife. Place kernels in bowl. 
  • Add remaining ingredients.
  • Stir together  olive oil & rice vinegar. Pour over salad & mix thoroughly.
Keyword roasted corn, tomatoes, cojita cheese, cilantro

Beer Batter Halibut

“North to Alaska”

I can hear the 1960’s movie theme song setting the background for this iconic western.  Sam McCord along with George and Billy Pratt hear the call to adventure and cross the Yukon river in 1892 in search of gold below a mountain southeast of Nome.

In true romantic western fashion, George falls in love with a girl named Jenny and declares he would trade all the gold for a ring to place on sweet little Jenny’s hand and build for her a honeymoon cabin below that same mountain.

What does this have to do with Texas?

A newly married 5th generation Texan along with her Texan husband, Sommer (Seidel) and Brent Adcox heard the call to Homer, Alaska 12  years ago.  Brent, an Orthopedic Surgeon was recruited after medical school to practice in this beautiful town located on the Kenai Peninsula.

Sommer says of her time in Alaska as a Texan, “As a fifth generation Texas who is living in Alaska, our Texas heritage remains important to our family.  In an effort to keep our heritage alive, we often use food as a connection to our roots.  Brent takes every opportunity to smoke a brisket while I put on a pot of beans to share with our local friends. He enjoys teaching many of our Alaskan friends how to properly smoke a good brisket (which he makes with seasoning we import from Cooper’s BBQ).  I often invite others over for enchiladas or a good German Schnitzel and hot potato salad. We still enjoy food that has been provided by the land and we spend time as a family in the process of making sausage, chorizo and memories.  While we may live 4,000 miles from home, our hearts remain in Texas”

Known as the Halibut fishing capital of the world, Homer carries the motto “Where the land ends and the sea begins”.

Making a conscious decision to fully enjoy all the experiences Alaska has to offer, the Adcox family bought a fishing boat and learned the secrets of halibut fishing in Kachemak Bay.

My husband and I had the absolute pleasure of joining “Captain Sommer” on her boat for a day of Halibut fishing on the Kachemak Bay. We cruised the bay searching for the perfect fishing spot. Majestic glaciers framed our view while we watched otters swim and play on their backs.

I’d have to say that although I’m not really a fisherman, reeling in one of these large flat fish is a highlight of my life.  Sommer skillfully pulled the halibut into the boat, talking to it the whole time like a mom soothing her child.

Back at the Adcox kitchen, Sommer and Brent donned Oktoberfest aprons representative of their home towns – New Braunfels and Fredericksburg. We prepared halibut with the simple, yummy recipe Sommer and Brent have found to be tested and true.  You can also apply this recipe to Texas gulf or river fish.  After all, a Texas fish fry has been at the center of many a family and friend gathering.

So, here’s the secret straight from a transplanted Texan:

Beer Batter Halibut

Crisp and delicious
3.08 from 118 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • Fresh halibut, diced into approximately 3 - 4 inch pieces
  • 1 package McCormick's Fish Beer Batter
  • Garlic salt to taste
  • Peanut oil

Cocktail Sauce

  • 1/2 cup ketchup
  • 1 tsp fresh squeezed lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp grated horseradish (add more for zing)

Instructions
 

  • Mix a packet of dry batter with enough water until slightly thinner than pancake batter.  
  • Dust Fish liberally with garlic salt before placing in the batter.  Add fish to batter and coat.
  • Place small batches in a pan of oil heated to 350 degrees and cook until light golden brown. Lean to the side of undercooking halibut as it will continue to cook after removing from oil.  Over-cooking will lead to dryness.  Keep an eye on the temp of oil while adding fish – if drops below 350 degrees, fish could end up soggy.   
  • Remove with a slotted spoon to paper towels.  Serve immediately with Cocktail sauce.

Cocktail Sauce

  • Mix all ingredients together and serve in a bowl.

Video

Keyword halibut, fried fish, beer batter

Easy Peach Cobbler

What tastes better in the summer than peach cobbler?  This recipe makes use of a couple hacks to simplify prep.

Hack #1: Buy H-E-B bag of frozen sliced peaches – a 5 pound bag is perfect for this recipe

Hack #2:  Use 1 sheet of frozen puff pastry, roll out on a silpat or parchment paper, and place on top of peaches

Add a scoop of vanilla ice cream (Blue Bell) for a cooling end to a summer meal.  You “may” have some left over!

 

 

 

 

 

 

Click below for a quick demonstration:

Easy Peach Cobbler

Frozen peaches and puff pastry are secrets
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/4 cup corn starch
  • 1/2 tsp ground cinnamon
  • 10 cups fresh sliced peaches or 1- 5 lb bag frozen sliced peaches
  • 1 tbsp balsamic vinegar
  • 2 tsp lemon juice
  • 2 tbsp vanilla
  • 1 tsp almond flavoring
  • 1 puffed pastry sheet, rolled out to pan size on parchment paper

Instructions
 

  • Preheat oven to 425 degrees.
  • Place puffed pastry on parchment paper and roll out to slightly larger than size of pan. (11’ x 15” for 10 servings)
  • Add all dry ingredients together, mix thoroughly and add to peaches
  • Add vinegar, lemon juice, vanilla and almond flavorings to peaches.  Mix thoroughly.
  • Pour into pan, spreading evenly
  • Top with puffed pastry sheet.
  • Brush egg white evenly across pastry and sprinkle on 1 - 2 TBSP sugar.
  • Bake for 30 minutes or until crust is brown.

Notes

To  prepare early:
3 -4 hours before baking, prepare peach mixture and place in fridge.  I keep my puffed pastry in the freezer, so remove and let defrost.  Roll out pastry right before ready to bake.  
You can easily half this recipe, but I like to have plenty remaining for leftovers:)
You can also use 2 pans if you don’t have a large enough glass pan. 
Keyword Peaches, cobbler, puff pastry, frozen peaches, easy desert,

Travelin’ Ranger Cookies

Whether you are headed on a day trip or for a few days – its nice to have a snack that’s healthy, satisfying, and just plain yummy.

I give you “Travelin’ Ranger Cookies”!  My mom always made these for our family trips, I made them for my family and now I pass this tradition on to you.

Chock full of oatmeal, crispy rice cereal and coconut, they will fill that hunger pain between meals.  You can make them ahead of your trip, freeze in an air-tight container, ready to pull out when you hit the road.

So, pick out one of our fabulous Texas State Parks, load up the fam, and pack these cookies – you’ll be glad you did!  Click below for video:

Travelin' Ranger Cookies

A healthy snack on the go
Print Recipe Pin Recipe
Course Snack
Cuisine American

Ingredients
  

  • 1 cup butter (or 1/2 cup butter + 1/2 cup shortening)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs (room temp)
  • 1 tbsp vanilla extract
  • 1 tsp almond flavoring
  • 2 cups unbleached flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups quick cooking oats
  • 2 cups crisp rice cereal
  • 1 cup unsweetened coconut

Instructions
 

  • Preheat oven to 350 degrees
  • n a mixing bowl, cream butter, shortening and sugars until light and fluffy - 5 - 7 minutes. 
  • Beat in eggs, vanilla, and almond flavoring
  • Combine flour, baking soda, baking powder and salt.  Gradually add to creamed mixture and mix well.
  • Stir in oats, rice cereal, and coconut.
  • Drop by rounded tablespoonfuls 2 inches apart onto parchment paper or ungreased baking sheets.  Bake until golden brown, 7-9 minutes.  Remove to a wire rack for cooling.  

Notes

These freeze great.  Put them in an air-tight container for a road trip snack.  
Keyword cookie, healthy cookie, oatmeal cookie, rice krispies

Secrets of Outdoor Photography in Texas 100 Year Old Parks System

100 Years of Texas State Parks

tips on capturing memories

We are celebrating the 100th Anniversary of our Texas State Parks!  Our family has so many memories of Guadalupe State Park, one of the 1980’s additions. Camping with friends, watching children splash in the shallow waters, and enjoying the night sky together around a campfire are etched in our memory.

In 1925, Governor Pat Neff described Texas State Parks as a place where people “might go and forget the anxiety and strife and vexation of life’s daily grind.” Still applicable today, we couldn’t agree more. You see, the Governor persuaded the Texas Legislature in 1923 to create the State Parks Board. The benefits of which have compounded over the years in both acreage and memories in the hearts of Texans.

History

With the availability of automobiles and a developing series of roads, the park system was originally seen as a series of roadside stops.  Although we still have some of the best roadside parks in the nation, the State Park system has far outreached this vision including historic sites and natural areas to serve millions of visitors every year.  Governor Neff would be proud.

Formation of the Civilian Conservation Corps (CCC) kick-started development for the Parks System.  Taking undeveloped land and building park’s infrastructure gave needed jobs during the depression years.  Palo Duro Canyon, Garner State Park, and Balmorhea directly benefited from this program.

Texas women kept the parks operating and open during WWII, setting the path for Texans to enjoy camping, hiking, and fishing after the soldiers came home.

The 1980’s saw its greatest expansion with the addition of over 30 parks.  A couple you may recognize are Big Bend Ranch and Enchanted Rock.

During this 100 year celebration, I encourage you to explore the Texas State Parks and Wildlife’s many locations.  You’ll see wildlife and native flora, discover Texas history, and most importantly “escape life’s daily grind” to create a memory.

In honor of the Texas State Parks, this month we aren’t giving you a traditional recipe, but rather a “recipe” for how to capture family memories.

Outdoor Photography Tutorial 

I recently returned to Guadalupe State Park with Callie Jacks, a friend who shared many of these experiences with our family.  It rang true that the laughter and happiness of vacations stay long in your memory!

Callie is a hobby photographer, trained in workshops in Big Bend and Southwest Craft Center and the experiences of many years of photographing friends and family. It is her joyful passion and she is sharing some tips you can use simply with your phone to capture those outdoor moments.

“Outdoor photography is an unpredictable and ever -changing space!  Working happily with whatever “cards you are dealt” is the key to capturing fun moments and memories”, shares Callie.

Here is Callie’s recipe for the three “L’s” of outdoor photography: Light, Level, Levity & Laughter

LIGHT: All the outdoor photos of me as a child scowling (so many!) were due to not being able to balance lighting! Our moms had us staring into the sun in mid-afternoon. (but I am very thankful they took photos!)
The optimum time for photos is usually an hour before sunset or an hour after sunrise. if those times aren’t convenient, and they rarely are for busy families, look for shady spots*
It is always helpful to have the sun at your back if possible. Or wait till the sun goes behind a cloud! Choose shade without speckled light- that tends to cast shadows.

Another tip: if it is too sunny, and the colors seem washed out, use your edit tools (built into your phone on your camera) to change the photo to a black and white shot. It is often dramatic and beautiful.

LEVEL: when photographing kids, it is key to position your body at their level somewhat – it usually makes for a more intimate and natural looking photo. and I get some great smiles from kids as they see the positions I have to get in…

LEVITY AND LAUGHTER: I love to capture kids at play. Be patient and wait for moments.  Often kids complain and don’t want to be in a photo because they have to stop their play and pose for you. That is so NOT fun!  There will always be time for “posed photos” later.

God has gifted children with joy and energy and movement. We took family friend, Sloane (5 yrs old), along to explore. Capturing life is more important than the perfect picture. But sometimes, magic can happen in the process. Skipping rocks, letting your bare feet hit the water and peeking inside the holes in the trees. Try using Callie’s tips to capture memories you will treasure.

When you do need that perfect photo, there are many talented professional photographers and I would encourage you to find one with a style compatible to yours. In the meantime, grab your iphone or camera and start photographing sweet moments with your family!

Go to www.texicureans.com to view a video about outdoor photography with Callie.

Callie also creates notecards from her photography.  You can find her on Facebook and Instagram @createdbycalliejo or email her at calliejo.jacks@gmail.com.

Perfect Summer Pasta Salad

Are you looking for that one dish accompaniment to your fave grill?  Here it is!  Full of veggies, a little meat for flavor, and wrapped in a light vinaigrette, this recipe covers it all.

The secret is adding the vinaigrette to the warm pasta. It  makes all the difference in flavor.

Best of all – if you’ve been following me for very long, you know I love to prepare as much a day ahead as possible.  The flavors actually meld together to enhance your tasting experience.

Leftovers?  This full meal deal is perfect to grab for a quick lunch.

Enjoy!

Perfect Summer Pasta Salad

The one-dish accompaniment to grilled meat
Print Recipe Pin Recipe
Course Salad, Side Dish
Cuisine American
Servings 10

Ingredients
  

  • 1 box medium shell pasta
  • 12 oz shaved parmesan cheese
  • 2 cups arugula
  • 16 oz artichoke hearts, drained and quartered
  • 1 red onion, chopped
  • 16 oz kalamata olives
  • 8 oz fresh mozzarella pearls
  • 1/2 cup fresh basil, cut in thin strips
  • 12 oz fully cooked uncured Canadian bacon, diced
  • 1 pint cherry tomatoes, halved

Vinaigrette

  • 3 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 tbsp dijon mustard
  • 1-2 tsp honey
  • 1/2 tsp each of salt and pepper

Instructions
 

  • Combine all ingredients of vinaigrette and whisk thoroughly.  Hint:  It helps to whisk while adding the olive oil.  
  • As soon as pasta is ready, drain and mix in  vinaigrette and 1/2 of the parmesan cheese.  Cool. pasta according to package
  • Add remainder of ingredients to cooled pasta.  Add salt and pepper to taste

Notes

Make this a day ahead to enhance the melding of flavors and declutter your entertaining day!

Tootsie Tomanetz – Texas Pitmaster Legend

Women Pitmasters

Texans know BBQ. Every home town has at least one go-to. It’s distinctive from town to town and smoker to smoker. It could be a brick and mortar restaurant, Sunday church chicken, or George’s smoker out back. BBQ as a genre itself has factions and layers. You think you’ve found the fiercest pit boss with the best method? Look, we could talk about smoke rings and dry rubs all day. I’m here to tell you there are Texas women mastering the craft.

In Texas, everyone thinks their daddy makes the best ribs. Well, let’s flip the switch on that this month. We talked to award winning and legacy carrying women pitmasters. They took the bull by the horns and so should you. Don’t leave the BBQ up to the men this year, I’m giving you a recipe for Father’s Day. And if the home pit is not for you, don’t worry. These pitbosses and their grit might inspire you in another way. They are Texas women after all.

Tootsie Tomanetz

Snow’s BBQ, Lexington

516 Main St, Lexington, TX 78947

https://snowsbbq.com/

“Go big or go home!”  To borrow the adage from my sis-in-law, Pam, this was my inspiration action plan to create the best Father’s day BBQ for the Dad’s in my family.

My journey began with a trip to Snow’s BBQ in Lexington, Texas and a personal visit with Pitmaster Tootsie Tomanetz.  A two-times nominated James Beard Award Semi-finalist, Tootsie has become renowned as the strong octogenarian in charge of turning out notable brisket, sausage, chicken, and pork at Snow’s.  If you are a Chef’s Table follower, you may have caught her featured in the first episode of 2020.

I am honored to say I know Tootsie personally as she and I attend the Hannes Family Reunion every year in Giddings, Texas where she resides.  Her late husband is one of my Hannes cousins. Always humble, claiming to “just be from the country”, she never hesitates to give credit to God for her path in life and many accolades.

Tootsie began her BBQ career accidentally when she was called in to help a short handed issue by Giddings, Texas City Meat Market owner and close friend Hershel Doyle.  So, she joined her husband “White” Tomanetz who also worked there and ten years later she was still there, helping at the pit, in the slaughter room, and the fresh meat store.

Expanding to the meat market in Lexington, Texas, Tootsie and her husband White, ran that location for several years.  One day, Kerry Bexley came into the store and asked if Tootsie would join him at a new BBQ restaurant slated to open March 1st 2003. Open only on Saturdays from 8 AM until they run out of meat, the hours were originally to coincide with a weekly Saturday livestock auction down the street.

A two-times nominated James Beard Award Semi-finalist, Tootsie has become renowned as the strong octogenarian in charge of turning out notable brisket, sausage, chicken, and pork at Snow’s.  If you are a Chef’s Table follower, you may have caught her featured in the first episode of 2020.

Tootsie specifically hit top billing by being inducted into the 2018 Barbecue Hall of Fame.  When referring to this award and being a James Beard Semi-finalist, she says, “I didn’t even know what those awards were until I received them”.  She maintains that the best part of her profession is “the feeling I get when I see people sit down to eat our BBQ and take that first bite and its just a glow that comes out on their face and expression of how wonderful it tastes and how good it is,”

So you ask, what’s the secret to her BBQ?  Tootsie shares, “We treat ours with TLC.” “That is just something that we have been careful to maintain with all the growth that has come with recognition.”

“I only use salt and pepper”.  On chicken, spare ribs, and pork I use a mop which consists of water, onions, butter, mustard, worcestershire sauce, and vinegar”  She is quick to add that at the old church picnics they use lemons instead of vinegar.  “I love that, but I just stick to using vinegar.”

So, now you know.

Feel free to take these “mop” ingredients and create your own special sauce.  The sky’s the limit, and who knows – you may invent your own named sauce!

Shelly Spivey’s Ribs

Shelly Spivey 

Daisy Dukes BBQ

300 TX-21, Caldwell, TX 77836

From renowned and seasoned, I visited an “up and comer” hard working, young woman pitmaster in Caldwell, Texas.  Shelly Spivey, blonde, blue-eyed, and “5 foot nothing”, is the owner and pitmaster of Daisy Dukes BBQ.

“Here at Daisy Dukes, we still use stick fired BBQ pits.  Pulling off plump juicy sausage, Shelly says “its a smoky, hot job, but nothing that us women pitmasters can’t handle”. “The restaurant business is a hard business, but the BBQ restaurant business is even harder”. Many of our customers come in and are looking for the man who is doing the cooking and when they point to me, they say,  “What?  That is not what we expected!”

She likes to wrap her briskets in foil instead of paper, being careful to capture all the brisket juices. They are our best friend here.”

Shelly comes by this naturally.  Her grandmother owned a restaurant in Caldwell called “Boss Hogs” for 20 years where she worked.  So, she says “its in our family.”

She shared that her favorite thing to cook is ribs.  “To me cooking ribs is a technique.  There’s a fine line to how long to smoke, when you pull it to season it and wrap it, how much longer you cook to keep it plump and juicy keeping the meat staying on the bone.”

What is the spice that makes your BBQ best – “We keep it simple with salt, pepper, and garlic.  That’s it”

So, now you know.

Like most things in life, the secret is mastering the basics. Thank you to the strong Texas women who came before us and all the Father’s who let us in the pit. 

Shelly Spivey's Ribs

Simple and Scrumptious
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6 People

Equipment

  • BBQ Grill

Ingredients
  

  • 1 rack Pork Spare Ribs
  • Salt to taste
  • Pepper to taste
  • Garlic to taste

Instructions
 

  • Preheat grill to 225-250
  • Season Ribs
  • Place in grill for 1 1/2 hours unwrapped
  • Remove, wrap in foil, and place back on grill for 1 1/2 hours

Notes

From Shelley, " Gotta keep them plump and juicy.  Can't over cook them because  you'll cook all the meat off and have nothing but bone.