I think I owe an apology to all of you, my adoring fans (or at least fans who have a baseline respect for me). The last almost-two years have been quite the whirlwind. I got a new 9-to-5 and moved to a new location – now nestled snuggly in the Hudson Valley, NY.
With the adjustments that needed to be made, it didn’t leave me a lot of time to blog. But now I think I’m at a good place. Lucky you!
So let’s pick up where I left off – cookin and drinkin.
Where I live now gives me access to some local farm food, which is pricier than the typical grocery store, but the quality is definitely better. Case in point – I found two racks of short plate beef ribs at a local meat market, something that was REALLY hard to find where I used to live.
When I saw them, I didn’t hesitate. I snapped them right up!
(Caveman Grunt) Ribs. Good.
When you have a rack of ribs like this, it’s best not to overpower them with exotic seasoning. Let the beef do most of the work. That’s why, after trimming the fat cap, I went with a simple SPG rub as my main base. I had some Meat Church Holy Cow rub.
To help me cook these ribs to perfection, I fired up Char-Griller 980 to 230 degrees, imparting a slight fruit flavor with pecan wood chunks. Find out the ideal temperature and cooking time for tender, juicy ribs. In the charcoal, I threw some pecan wood chunks to give the meat a slightly softer, fruit flavor.
Once we got to the temperature I liked, I put the ribs on the grill with a pan of water to help keep them moist.
There they sat for about three hours, after which I spritzed them with an apple cider/beef broth mixture. I did that about every half hour, and once the internal temperature of the racks reached 165, I wrapped them and stuck them back on the grill.
The ribs were on the smoker for a total of about ten hours until they reached 210 degrees internally. Once I hit that milestone, they came off and rested on the counter for about 30 minutes.
I sliced them and behold – beautiful, beefy, tender ribs with a gorgeous smoke ring. The bite was slightly salty and tender, and just a fantastic barbecue experience for the palate.
The Wine: 2012 Buena Vista “The Sheriff” Red Blend
Time to do a little of the ol’ wine and food pairing. I don’t have the opportunity to make a rack of beef ribs that often. When I do, I kind of regard it as a special occasion – one that calls for a special wine.
Looking through my collection, my eye was drawn to one that I picked up during my last trip to California wine country – a 2012 “The Sheriff” Red Blend from the Buena Vista winery. You can’t help but notice this bottle, standing out from the rest because of the sheriff’s badge that serves as its label.
The wine is a blend of Syrah, Cabernet Sauvignon, Grenache, Merlot, and Petite Sirah. On the nose, the bold red and black fruits were the first thing I noticed. Same on the tongue, with a little bit of chocolate, pepper, and chocolate.
It was a bold wine fit for a bold piece of meat.
About Buena Vista
When we visited this winery, we were immediately struck by the pride they take in their history. If you visit their website, you get a good overview of exactly why they treat their establishment like the historical landmark it is:
“Founded in 1857, and spanning from Sonoma and into Napa, Buena Vista is California’s first premium winery, and its history is as colorful as it is proud. Today, the legend has been re-born under the vision of Jean-Charles Boisset.
“…its founder, the self-proclaimed “Count of Buena Vista,” Agoston Haraszthy, was a vivacious and eccentric pioneer with a veritable love and unending commitment to California wine.
“Surrounded by his own tales of intrigue and political exile, The Count immigrated from Hungary in 1842 in pursuit of opportunity and freedom in the burgeoning American West. Following the forty-niners in search of gold in the hills of Northern California, Haraszthy sought “purple gold” – the perfect ‘terroir’ for exceptional wine. He ultimately settled in Sonoma, the birthplace of California and the capital of the short-lived California Republic, where he founded Buena Vista Winery in 1857.
“…The Count is considered California’s most acclaimed and flamboyant vinicultural pioneer and evangelist.”
If you have a chance to visit Buena Vista, do it! It’s definitely an experience that should be on your California wine country itinerary.
Indulging in the flavors of the Hudson Valley with mouthwatering beef ribs and a bold wine like Buena Vista’s “The Sheriff” Red Blend was a culinary experience to remember. It pleased my palate and appealed to my base caveman culinary instincts.