by Terri Thompson Anderson
December 1, 2009
Original Article
I ran into Grady Spears, Texas’ favorite cowboy-turned-chef, a couple of months back at the West Texas Book Festival’s annual gala in Abilene, Texas. I think it was the third time we’d both been there with new cookbooks. Just when I thought Grady had covered the subject of cowboy cooking to the max, albeit with great style, there he was with yet another great tome chockfull of cowboys vittles! Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens presents the story of foods inspired by life in the saddle, on the trail, and in the outback. It’s a food journey across the continent to amazing places full of great food, interesting history, and unique people who have an immense appreciation for the land. These recipes were created by cooks who know what to feed hungry cowboys in style!
Each chapter of the book focuses on a different region of the country and features recipes from working ranches from Texas, and all the way to The Homeplace Ranch in Alberta, Canada. Grady adds his special chef’s touch to each dish. There are so many great recipes which made our mouths water just reading through the titles! So tempting, in fact, that my husband Roger had to try several on for size. The Sourdough-Battered Chicken-Fried Steak from Fred’s Café in Fort Worth is definitely a contender for the title of Best Chicken-Fried Steak in Texas. The Outlaw Chef’s Sourdough Biscuits (with starter) were divine and the star of a leisurely Sunday morning breakfast. Brown-Sugar Crusted Porterhouse Pork Chops, which are brined, were a hit at a family dinner, along with Lambert’s Chopped Salad. Roger reports that all the recipes were easy to follow and not too much trouble to prepare. I report that all were delicious. Now, what’s not to love about a cookbook that will get your husband cooking fabulous meals that you can just it down and enjoy? Keep up the good work, Grady!
Bob’s Famous Babyback Ribs
Reprinted with permission from Cooking the Cowboy Way by Grady Spears with June Naylor. (Andrews McMeel Publishing LLC, 2009.)
If you don’t have a smoker, get one. It’s the only way to make ribs taste like Bob’s. Note that Bob says this rub only take on its full flavor after it is cooked on the ribs. Trust him, he knows what he’s talking about! The rub is best made the day before you want to use it.
Ribs:
2 pounds pork baby back ribs
¾ cup freshly squeezed lime juice
2 cups Bob’s Famous Rib Rub, see recipe below
Pull the silver skin off he backs of the ribs. Season the racks liberally with the fresh lime juice and the rub. Prepare a smoker for indirect heat. Cook for 2-1/2 hours at 225 degrees to 250 degrees. Remove the ribs from the heat, wrap them tightly in heavy foil, and transfer them to a warmer or an oven set at 200 degrees for 30 minutes before serving.
Bob’s Famous Rib Rub:
(Makes 3 cups.)
½ cup, plus 2 tablespoons coarsely ground black pepper
1 cup dried oregano
½ cup paprika
1 tablespoon, plus 1 teaspoon celery seed
½ cup, plus 2 tablespoons kosher salt
1 tablespoon, plus 1 teaspoon dry mustard
1-1/2 cups brown sugar
2 teaspoons ground cinnamon
2 teaspoons minced garlic
2 teaspoons garlic powder
Mix all ingredients together in a medium bowl. Store in an airtight container until ready to use.
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