At Hammond’s only bite of barbecue that was truly remarkable was from the spare ribs. The black bark studded with black pepper hung onto the smoke. Each tender bite was a blast of salt, pepper, and sweetness from a finishing glaze. The meat came away from the bone easily, and in the end we were sad to only have two of them. We were also a bit crestfallen when we spied the empty white board that usually lists the pies of the day. Judy Higgins makes the pies, but only on the weekends. That gives us a another good reason to come back to Glen Rose for another plate of ribs.