Football season is in full swing, and during this time of year, I often lean on one of my favorite foods to bring happiness among my family as we watch the gridiron battles play out on the big screen.
I’ve done traditional pork ribs a bunch of times, applying generous layers of rub and glazing with my favorite barbecue sauce. But a recent video by How To BBQ Right caught my eye – Butcher Paper-Wrapped Pork Ribs.
Seemed like a novel way to mix up my usual rib routine, so I decided to give it a go.
For the Rub, No Big Whoop
After trimming the ribs, I put on a binder of mustard, then applied to both sides a layer of Killer Hogs Hot Rub and a layer of AP rub. Then I let it set for about 30 minutes as the smoker climbed to a temperature of about 250 degrees.
They went on and cooked for about three hours, then I applied the mob, which consisted of:
- One bottle of Italian seasoning, strained
- About two teaspoons of Killer Hogs BBQ Rub
- About one cup of water
After the third hour, I applied the mop to the ribs once ever 20-30 minutes, until they took on a mahogany color. Then it was time for the wrap.
The Riddle that’s Plagued Man: Paper or Foil
Like most people, when I wrap my ribs, it’s always with aluminum foil (see here and here and here) . The butcher paper allows the ribs to breathe a little bit more instead of, basically, steaming within a tight foil wrap. Now don’t get me wrong! I love me some foil wrapped ribs with the agave, the monk fruit extract, and the butter (I try to keep it more keto)! But there’s a quality to the rib that comes from wrapping it in material that lets the air and smoke permeate into the meat.
After about 20 minutes of rest, the sliced ribs hit the platter, and a tangy BBQ sauce from Heath Riles accompanied it. Overall, it was a flavorful, more complex rib experience that I’ll go back to when I want to give my palate a more complex experience.
The Wine: 2019 Guímaro Mencía
Typically, if I’m making a spicier rack of pork ribs or ribs with a tangy sauce, I would opt for a more acid wine, like a Riesling or a Gruner, but given the more rustic elements of these ribs, I opted for a red with some character
Scanning through my collection, I spotted a 2019 Guímaro Mencía – a Spanish wine from the Ribeira Sacra region, known for its stunning landscapes and unique terroir. Ribeira Sacra is situated in northwestern Spain, along the steep slopes of the Sil and Miño rivers, characterized by terraced vineyards that cling to the riverbanks.
Digging a little into the region, I learned that the terroir of Ribeira Sacra is defined by its rugged terrain, with vines planted on steep slopes, often on slate soils. The region’s climate is influenced by its proximity to the Atlantic Ocean, leading to a maritime influence that moderates temperatures and provides the grapes with a longer ripening period.
The winemaker behind Guímaro Mencía is Pedro Rodríguez, who is known for his dedication to traditional winemaking methods and his commitment to expressing the unique terroir of Ribeira Sacra in his wines. His approach emphasizes minimal intervention, allowing the Mencía grape variety to shine and showcase the distinctive characteristics of the region.
The Nose, The Palate
Aromatically, the 2019 Guímaro Mencía was all about the red and black fruit notes – cherry, raspberry, and blackberry. There were also hints of floral elements, such as violet, along with subtle earthy undertones and a touch of spice.
On the palate, this wine matched much of its aromas, with a predominant presence of red and black fruits. The cherry and blackberry notes are complemented by a pleasant acidity, providing freshness to the wine. There were also hints of herbs, minerals, and a subtle peppery spice, which add complexity to the overall flavor profile.
This was a noodle scratcher. The wine went well with the ribs. With the tangy vinegar sauce, it was a little less complementary. However, the fruit elements of the wine were enough to make it a B+ on my official pairing report card.
But, it’s all about what we like, right? Let me know in the comments if you try this recipe/wine combo.
Cheers!