With apple pie–spiced ribs, juicy brisket, and a rare offering of fresh vegetables, the new joint is a worthy stop in East Texas.
At the joint they’ve run since 2001, Charles and JoAnn Thomas offer a great deal for good food.
Memphis has the baby back rib. Chicago has rib tips. St. Louis even has a style of ribs named after its fair city. But spareribs are what you’ll get in Texas when “ribs” alone are listed on the menu. For the most part, we find baby backs too dainty, Chicago-style too wanting,