I must reveal one of my favorite summer pairings of 2009. This pairing delighted friends, family, and my wife on three different occasions this summer–which probably puts it into the Butler “standard” realm.
Smoked Ribs were not even on my radar screen a year ago, but thanks to a generous friend who decided to part with his smoker this year, I have been having a lot of fun with them. There are more variables to play with than I expected: dry vs. wet, different spice rub combination, marinades, mob sauces, BBQ sauces, cut and quality of ribs, type and amount of wood, length of cooking, and I am sure there are others I don’t even know about yet. With three rounds under my belt, I think I am just starting to get the hang of it. Nevertheless, I have been extremely happy with the results.
For the smoked rib dinner I prepared last week, I went with a dry rub preparation of pork baby back ribs. My brother-in-law from Memphis was among the crew I was cooking for, and I thought this might be the typical “style” he was used to. The recipe I used was from The Barbecue! Bible 10th Anniversary Edition–Copyright 1998, 2008 by Steven Raichle (included at bottom of this post). The rub consists of ground pepper, ground cumin, dry mustard, brown sugar, cayenne pepper, sweet paprika, garlic powder, celery salt, and sea salt. Marinated overnight, this rub give the ribs a really nice flavor, without masking the great flavors of smoked pork.
To smoke the pork, I prepared my smoker with “Cowboy Charcoal” and a handful of water-soaked hickory wood chips. Once hot, I allowed the pork ribs to cook–largely undisturbed–for 3.5 hours. Here is what they looked like before I removed from the rack:
I also made some simple cole slaw to accompany the ribs by chopping cabbage and carrots and combining with mayonaise, sour cream, cider vinegar, sugar, salt, and pepper. This is a simple, but essential side dish that serves to cool mouths heated by the spicy and smokey ribs.
And now the best part. I think I like smoked ribs so much because they pair great with Petite Sirah. Petite Sirah is a good match for any BBQ’ish menu, but the spicy, smokey, sweetness of these ribs is a perfect match for me. I devote a relatively large percentage of my wine cellar to Petite Sirah because I enjoy them so much during these types of summer meals.
The wine that we enjoyed with this meal was a 2003 Eaglepoint Ranch fromMendocino County. I also like some of the Petite Sirah’s from Vincent Arroyo in Napa Valley. I would love some other recommendations.
Together, the Smoked Ribs and Petite Sirah are fantastic. The stout, dark, and rich wine stands up well to the powerful flavors in the ribs. Many typical red table wines would taste like watered down grape juice when consumed with the ribs. Conversely, the ribs make the sometimes overpowering and mouth puckering Petite Sirah taste more gentle and refined. Said another way, the food and wine complement each other and taste better together than either could taste on their own. That is what gets me excited, and if you are still reading this, it probably excites you too!
For more good smoked rib recipes, checkout the smoker-cooking.com web site–I have adapted a couple with very good results.
Recipe used during this meal can be found at Epicurious.com:
Advance preparation
- 4 to 8 hours for marinating the ribs
Special equipment
- 1 1/2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained
For the ribs and rub
- 3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)
- 1/4 cup sweet paprika
- 4 1/2 teaspoons freshly ground black pepper
- 4 1/2 teaspoons dark brown sugar
- 1 tablespoon salt
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons ground cumin
For the mop sauce (optional)
- 2 cups cider vinegar
- 1/2 cup yellow (ballpark) mustard
- 2 teaspoons salt
1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
4. Set up the grill for indirect grilling and place a large drip pan in the center.
If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
If using a charcoal grill, preheat it to medium.
5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you’ll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.
Source Information Excerpted from The Barbecue! Bible 10th Anniversary Edition (Workman) Copyright 1998, 2008 by Steven Raichlen