There’s just some sort of perfect harmony that exists between Zinfandel and spicy barbecue.  So when I came across some meaty looking pork ribs, the die was cast.   I know many of my friends across the country will recoil in horror one way or the other when discussing proper barbecue technique.  Some blaspheme sauces others worship them.  I tend to enjoy both, but this time, I made nothing but a dry rub with what I had on hand.  It was a total wing job and although I had a basic idea, I had never done this.  But the results were delicious.
Uncle Fo’s Barbecue Dry Rub
8 Tbls Garlic Powder
6 Tbls Onion Powder
2 Tbls Paprika
2 Tbls Dry Mustard
6 Tbls Sea Salt
4 Tbls Black Pepper
3 Tbls Chili Powder
2 Tbls Cumin
5 Tbls Brown Sugar
Mix well with a fork and then rub with your hands liberally all over the ribs.  Give those babies a good massage.  Let your imagination run wild!  Once coated, I let them sit for about an hour and then grilled them on low heat for about 90 minutes.  The longer you cook them, the more tender they’ll get, but this was a weeknight and I was short of time.  They were spicy, but not overly so.  Nor were they sweet.  The balance was perfect and that’s what you’re looking for. 

~ Ribs right from the Grill. If you enlarge the shot, you can see the texture of the Rub ~
We opened the 2010 Dry Creek Vineyard Somers Ranch Zinfandel.   So nice, and wonderfully expressive.  Dark purple to violet with an exuberant nose of fennel bulb, menthol, eucalyptus, and wild berries.  On the palate, the spicy wild berries, the briary forest notes, the fennel, leather and the dusty dry tannins play so well against the spices of the rub and the fat of the pork brings out the juicy fruit in the wine.  A perfect pairing.  The wine is delicious and a tremendous value at $28.  Available direct from the winery.  92 points. 

~ 2010 Dry Creek Somers Ranch Zinfandel.  Old Vines at their best! ~ 

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