Dear Grandma and Grandpa,
How are you? My tadpoles have become frogs! Their names are Madeline and Firework. I feed them crickets and worms everyday. My best memories of Hilton Head Island are swimming, the dolphin tour, visiting Lawton Stables in Sea Pines to pet Casey, the deer, and ride Romeo the pony. I also like going to the top of the Harbour Town light house.
Love,
Ellie.
Dear Grandma and Grandpa,
Here are a few things that I enjoy on Hilton Head Island. I love going to the stores at Coligny Plaza, the wonderful beaches and going golfing with Grandpa, Dad and Uncle Tony. My best memories are fishing down at the boat docks in Long Cove, the dolphin tour, staying at Harbourside III and your great ribs! This year I was hoping I could bring one of my best friends, Ryan, to taste some of Grandpa’s Ribs.
Love,
Nicholas
BABY BACK RIBS
(Dry Rub)
1 c. Light Brown Sugar 1/4 c. Freshly Ground Black Pepper
1 T. Granulated Garlic 1 tsp. Lemon Pepper
1 T. Granulated Onion 1 tsp. Rubbed Sage
2 tsp. Celery Seed 1 tsp. Thyme
1/2 c. Paprika 1 pinch Cayenne
1/4 c. Chili Powder
Combine all the ingredients, and coat the 2 rack of ribs with the mixture; marinate for a minimum of 5 hours. Preheat the grill to 250 degrees. Grill the rigs low and slow over indirect heat for a minimum of 2 hrs. Turn the racks every twenty minutes. When the tender ribs break apart they are done. While the ribs are grilling; prepare the sauce.
Sauce
1 pt. Ketchup 2 T. Salt
1 pt. Cider Vinegar 1/4 c. Worcestershire sauce
1/3 c. Honey 1 T. Minced garlic
1/4 c. Molasses 2 T. Black pepper
1 T. Cayenne
Combine all the ingredients and cook for 15 to 30 minutes over a low heat, stirring occasionally. When the ribs are done, slice and coat them with sauce, and serve with additional sauce if desired.
