ALL THE SMOKE

July 7, 2021

ALL THE SMOKE

July 7, 2021

It’s the low and slow season which means it’s time to grab your favorite bottle of 1000 Stories wine and perch yourself at the smoker—letting hours go by as that nostalgic smell permeates the warm summer air. Get the recipe below for our favorite smoked ribs, and enjoy all the smoke.

Smoked ribs are a seasonal favorite, and we love to pair ours with 1000 Stories Bourbon barrel-aged Cabernet Sauvignon. Our Cabernet Sauvignon is a perfect example of a classic—showing notes of cherry fruit and blackcurrant with a bit of tobacco leaf. And because of our unique barrel aging process, this wine has hints of burnt sugar, vanilla, dried herbs, and even a touch of smokiness—which is why our Cabernet Sauvignon makes the perfect summer BBQ pairing.

INGREDIENTS

  • 4.5 lb. of beef ribs in a single plate/rack
  • 2 teaspoons kosher salt
  • 2-4 tablespoons Hardcore Carnivore Black seasoning rub
  • 1/4 cup vinegar
  • 3/4 cup water

DIRECTIONS

  • Preheat a smoker to 300ºF
  • If your beef ribs have the cap still attached, use a sharp filet knife to remove. Leave the membrane on the bones intact. Pat dry with a paper towel.
  • Sprinkle salt on each side of the ribs, then apply the Hardcore Black. Make sure the application is liberal, and on all sides of the meat. Massage in to ensure it’s well coated.
  • Place the rack meat side up in the smoker. Combine the water and vinegar in a spray bottle. Once the rack has had at least 2 hours of smoke, spritz with the vinegar mixture every hour or so.
  • Cook until an instant-read thermometer reads 206-210ºF at the thickest part of the meat. Be careful not to touch bone when taking a reading as this will give you an inaccurate number.
  • Once at temperature, remove rack and wrap in uncoated butchers paper, then set in a cooler to rest for an hour. If you cannot get paper you can use foil, but your bark will soften.
  • Slice ribs between bone and serve.

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