Q: I had the ribs last night. They were absolutely wonderful, can you talk about them?

A: The rib-making process was structured according to research done with Texas cookbooks that generally suggest that ribs should be slow cooked for 6 hours. The ribs would have to absorb flavor and become exceedingly tender, to the point that the meat would just fall off the bones. First, we roast our ribs in the oven and finish and then we throw them on the grill and smother them with sauce.

Q: What’s in the sauce, can you talk about it?

A: The sauce is a barbeque sauce seasoned with garlic, paprika, onion, salt, pepper, and vegetable seasoning.