Earlier this month, the Texas House passed H.B. 1177, a bill that would allow people who are evacuating after a disaster declaration to carry a gun without a license up to 7 days.
On Friday, May 24, the Senate passed their version which shortens the time period to 48 hours, but allows the governor to extend that time if needed.
The new law has to pass the House once more and go to the governor for signature. If signed, it would take effect September 1, 2019. The 86th Legislature runs from Jan. 8 to May 27 (today).
As a licensed-to-carry gun owner, I don’t know how I feel about letting unlicensed people walking around with guns during a stressful time. (Guns would be allowed in shelters too – if the shelter owner allows it.) I guess the legislature is trying to extend the castle doctrine during a disaster to stop looting and allow people to travel with protection (?).
Last year I didn’t make ribs for Memorial Day. I was sad. It was really hot; I think it rained a lot too. But, this year, I am going to make bbq ribs once more – continuing 9 years of tradition (video)
(Meat) 2 slabs (~6 lbs) of baby back ribs
(Rub) 1/2 cup firmly packed dark brown sugar 1/2 cup white sugar 1/4 cup tablespoons paprika 1/4 cup tablespoons garlic powder 2 tablespoons ground black pepper 2 tablespoons onion powder 2 teaspoons cumin powder
(Sides) Potato Salad and Pinto Beans
Put It Together
Barbie made the potato salad and pinto beans. I made the ribs and sausage. The sausage was Slovacek (pre-cooked) sausage so it was easy; put it on the rib pan 30 minutes before they’re done.
Cooking ribs requires patience, but they were easy enough: thaw for 2 hours, cook rubbed ribs 2 hours, cook foil covered for 2 hours, finish naked w/ sauce for 30 minutes.
As always, Barbie’s potato salad was delicious. The beans were very good. The ribs were tender, but I think they dried out (over cooked) a little bit.