LOL - wow - fortuitous timing!
As luck would have it, we are featuring smoked ribs for a wine and food pairing we are hosting tomorrow at the vineyard!
I do a dry rub on my pork ribs: salt, raw turbinado sugar, cumin, chili powder, paprika. let it sit for a few hours or overnight in the fridge. Then cook low and slow in the smoker.....The sugar caramelizes on the ribs, locking in the moisture. I'll take some pix!
The wine: our own Dos Lagos Vineyards Cabernet Sauvignon, Robert Foley winemaker. It is a big, chewy Napa Cabernet, mountain fruit from 1,600 up Atlas Peak. Think Caymus Special Selection, only bigger and smoother. Here's what one guy thinks about our wine:
Uncorked Ventures - Blog - Dos Lagos Vineyards
and, some guy from KC called up and told us our wine was the ONLY thing he could find that would stand up to his sauce....he was the self proclaimed inter-galactic rib cooking champion!! LOL
So, I like beer too, but for our BBQ, the Cabernet and Pork rib combo can't be beat!
cheers!
td