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Wine Spectator: Ribs Done Right?

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  • ecowper
    Founding Member
    • Jul 2014
    • 3258
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Wine Spectator: Ribs Done Right?

    Just got my weekly Wine Spectator tips and tricks email and the food article is on ribs. It gives some good information and even a halfway decent approach for newbie rib grillers. Still, some funny stuff in here ... take a look

    http://www.winespectator.com/webfeat...ipsNTips080216
  • CurlingDog
    Charter Member
    • Sep 2014
    • 550
    • Port Washington, WI
    • Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
      gorilla gloves, bear paws

    #2
    Candy Thermometer? bwhahahahaha!

    Comment

    • Thunder77
      Founding Member
      • Jul 2014
      • 2747
      • Halethorpe, MD
      • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      #3
      I don't like the idea of cooking ribs at 325. I prefer low n slow. But they definitely have some good info in there.

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 3258
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #4
        It's better than the normal "how to cook ribs" article out on the internet, for sure.

        Comment

        • l'inferno
          Former Member
          • Jun 2016
          • 183

          #5
          Ahhh. Wine Spectator. The arbiter of everything that is "taste" and the bane of my professional existence. Good article though. Would qualify with one thought. Champagne (the bubbles go with everything, all courses). But try a Prosecco. Less serious, more fun and easier on the wallet when you are entertaining guests.
          A very subjective opinion of course.
          Last edited by l'inferno; August 3, 2016, 01:56 PM.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            My wife and I adore a good Prosecco on a summer evening ... so yes, will give that a shot with the next round of back ribs.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            A nice cava works well also. If you like it fun, French, FRV 100 (it's a French pun for the name. eff-are-veh-cent) is light, fruity, and bubbly.
        • MBMorgan
          Club Member
          • Sep 2015
          • 6188
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
            > Pit Barrel Cooker (gone to a new home)
            > WeberQ 2000 (on "loan" to a relative)
            > Old Smokey Electric (for chickens mostly - when it's too nasty out
            to fiddle with a more capable cooker)
            > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
            > Thermoworks Smoke
            > 3 Thermoworks Chef Alarms
            > Thermoworks Thermapen
            > Thermoworks IR-GUN-S
            > Anova sous vide circulator
            > Searzall torch
            > BBQ Guru Rib Ring

            > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
            > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
            > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

          #6
          Originally posted by l'inferno View Post
          But try a Prosecco.
          Prosecco is very good ... but give Spanish Cava a try, too. Unlike Prosecco, Cava bubbles result from secondary fermentation in the bottle, typically resulting in finer, longer-lasting bubbly.

          Comment


          • l'inferno
            l'inferno commented
            Editing a comment
            Couldn't agree more. Great suggestion.
            Perfect description of the bubbles.
            Cover all bases and drink both.
        • Mitrakas
          Former Member
          • Jun 2016
          • 109
          • Marlboro, MA

          #7
          l'inferno are you ITB? What do you do? I concur with matching a bubbly with bbq. As a general rule, to my palate makes sense to stay away from anything oaked.

          Comment

          • l'inferno
            Former Member
            • Jun 2016
            • 183

            #8
            ITB?
            Damn you guys kill me with the acronyms.
            So let's see...
            No I am not "In The Bag" (yet)
            No I do not live "Inside The Beltway" (thankfully and especially now)
            Yes I have had pain on outside of my knee (iliotibial band)
            And yes I believe "In The Beginning" there was food on fire.

            If you were asking if I am ITA well...
            Yes in that no I do not purchase Wonder Bread
            Yes in that yes I think one should either hesitate or be extremely creative with a red wine cheese sauce on fish
            And yes as in yes many a mailbox around me growing up had surnames requiring only five of the 26 letters in the alphabet.
            Last edited by l'inferno; August 3, 2016, 03:12 PM.

            Comment


            • Mitrakas
              Mitrakas commented
              Editing a comment
              Sorry, ITB=In the Business. You know your wine and your comments about Spectator led me to think you may be in the trade.
          • Spinaker
            Moderator
            • Nov 2014
            • 10586
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
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            #9
            Originally posted by l'inferno View Post
            ITB?
            Damn you guys kill me with the acronyms.
            So let's see...
            No I am not "in the bag" (yet)
            No I do not live "inside the beltway" (thankfully and especially now)
            Yes I have had pain on outside of my knee
            And yes I believe "In the beginning" there was food on fire.

            If you were asking if I am ITA well...
            Yes in that no I do not purchase Wonder Bread
            Yes in that yes I think one should either hesitate or be extremely creative with a red wine cheese sauce on fish
            And yes as in yes many a mailbox around me growing up had surnames requiring only five of the 26 letters in the alphabet.
            https://pitmaster.amazingribs.com/fo...-abbreviations

            Comment

            • l'inferno
              Former Member
              • Jun 2016
              • 183

              #10
              Perhaps the 3-2-1 PCC rib method should be considered.

              3 hours drinking Prosecco uncovered meat up

              2 hours drinking Cava covered meat down

              1 hour drinking Champagne uncovered and sauced
              . (both the ribs and chef at that point)

              Comment


              • ecowper
                ecowper commented
                Editing a comment
                there's a method I can get on board with!
            • Potkettleblack
              Club Member
              • Jun 2016
              • 1961
              • Beautiful Downtown Berwyn
              • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                Disqus: Le Chef - (something something something) - it changes

              #11
              All that about bubbly is nice, but I like a good Zin with BBQ. Or. Beaujolais (not the Nouveau everyone brings to Thanksgiving, which is great for folks who aren't that in to wine).

              Comment

              • ecowper
                Founding Member
                • Jul 2014
                • 3258
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                  Thermometer = Maverick ET732
                  Thermometer = ThermoWorks Chef Alarm
                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                  Eric Cowperthwaite aka ecowper

                #12
                Now the bubbly with BBQ discussion actually has me thinking about grabbing a nice Cremant de Bordeaux for my next rib cook

                Comment


                • Mitrakas
                  Mitrakas commented
                  Editing a comment
                  Interesting--don't think I've tried a cremant from bordeaux. I take it you like? Have had cremant from alsace and loire but not bordeaux. I imagine they do rose and white in a bordeaux cremant and a rose cremant would be a nice match with a BBQ.

                • ecowper
                  ecowper commented
                  Editing a comment
                  Mitrakas exactly right. The first Cremant I ever had was a Bordeaux. Years ago on a date with the lady who became my wife. At the time I ordered it because it was half the price of the champagne and I could actually afford it :-D
                  Last edited by ecowper; August 4, 2016, 12:10 PM.
              • l'inferno
                Former Member
                • Jun 2016
                • 183

                #13
                @mitrakas

                Ahhh. Sorry.
                There I go again showing my newbie-ism with the acronyms.
                Yes ITB indeed.
                Importer of Italian wines out of PA.
                We have a real solid value oriented brand Villa Puccini. Predominantly Tuscan with a veneto PG and Prosecco. Not trying to sell anybody here but they are worth a try if you enjoy wine and want to spend less than $20.00.

                Comment

                • Edward Hafer
                  Club Member
                  • Jul 2016
                  • 51
                  • Arvada, Colorado
                  • Ed

                  #14
                  My wine tasting group recently did Snake River Kurobuta Pork Collars with modern Hermitage, modern Brunello, and a bottle of La Rata (Cayuse vineyards). Gros sur gros. Magnificent!

                  Comment


                  • Edward Hafer
                    Edward Hafer commented
                    Editing a comment
                    We went with modern wines (barrique aged, extracted, high alcohol) as those have shown poorly in our blind tastings - for many of our tasters, they get too cloying and kill the palate with done in blind flights. With rich food, however, the monster wines were fantastic!

                  • Edward Hafer
                    Edward Hafer commented
                    Editing a comment
                    Pork collar was low and slow, ending in the upper 190s, done on a vintage Webber Bullet smoker. I am thinking of trying the char sui style next.
                    Good food, good wine, good company - pretty hard to beat!

                  • l'inferno
                    l'inferno commented
                    Editing a comment
                    Char sui sounds like great idea. Thanks for getting back to me.

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