I bought a half rack of pork ribs for tonight’s dinner. Susan cooked them in the oven basting them with Stubbs original BBQ sauce. My VA Bro, Richard Harbolovic (RIP), was Mr. Stubblefield’s VA physician, and Stubbs always came to his appointments with a large aluminum tray of his best BBQ.
Mr. Stubbs was a tall, dark, drink of water wearing cowboy boots and a Stetson hat. He was one of a kind. I never attended him in Richard’s absence; still, he was an unmistakable presence. Stubbs had been a stalwart supporter and patron of Austin’s live music scene for many years, and I think that Richard attended Stubb’s memorial in one of Austin’s iconic music venues. RIP, Mr. Stubblefield.
In any case, Susan applied Stubb’s BBQ sauce to tonight’s rib dinner, and I imagined that the final dish would be worthy of Stubb’s if not Rick’s tastes, as well. I had gathered a salad at the market’s salad bar for this evening’s dinner, and I also bought a Salt & Black Pepper Baguette of Portuguese water bread. The meal was rounded out with a serving of rosemary potatoes.
It looked like this,
My serving looked like this:
