National BBQ Week- Here to Help you Celebrate!

In case you didn't know, this week is National BBQ Week! And while it isn't the best barbecuing weather, grilling is America's pastime and therefore we must celebrate!

Last week, Snooth.com featured these two mouth-watering rib recipes from the cookbook America's Best BBQ and while I was reading it hit me just how perfect many Southern Oregon wines are for BBQ.

Slaugherhouse Five Ribs

Serves 4-8

2 tablespoons white can sugar
1 tablespoon light brown sugar
2 tablespoons Hungarian paprika
2 tablespoons Lawry's Seasoned Salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon granulated onion
1 teaspoon white pepper
1 teaspoon finely ground black pepper
2 (2 1/2 pound) slabs spareribs

In a small bowl, combine the sugars, paprika, seasoned salt, chili powder, cumin, onion, white pepper, and black pepper and blend well. You can do this ahead of time, cover, and store in a cool, dark place until ready to use. 

To prepare the ribs, remove the membrane from the back of the slab and trim any excess fat. Season the slabs all over with all of the rub. Cover and let rest in the refrigerator for at least 2 hours (preferably overnight). 

Cook the ribs using the indirect method at 275 degrees Fahrenheit. Cooking the ribs at the higher temperature does two things- it renders the fat better, and you get more flavorful ribs. Cooks the rivs for 5-6 hours, turning them every 2 hours. 

The ribs are done when you can easily tear or pull two ribs apart. 

Wine Pairings:

Abacela 2009 Grenache Rosé ($14) - The fresh aromas of strawberries, melon, and grapefruit and flavors of cherries, spice, and raspberries make this dry wine a perfect summer sipper and its bright acidity lends a good BBQ pairing as well. 

Agate Ridge 2007 Cabernet Sauvignon ($24) - Rich, toasty aromas of lush fruits and complex notes of black current and plum. Smooth tannins and good acidity provide balance. Perfect pairing for grilled meats of any kind. 

Brandborg 2007 Umpqua Valley Riesling ($16) - Pale straw in color with aromas of nectarine, lemon-zest, wildflowers and honey with wet slate minerality. The nose confirms the palate. The moderately long finish and high acidity is the perfect cleanse. 

Barbecued Baby Back Ribs

Serves 4-6 

2 slabs baby back ribs

1/2 cup W-ham seasoning of your choice (or use the recipe that follows)

Apple juice for basting

W'ham-Style Seasoning (makes 2 3/4 cups)

1/2 cup cane sugar

1/2 cup onion salt

1/2 cup garlic salt

2 tablespoons chili powder

2 tablespoons Worcestershire powder

1 tablespoon lemon pepper

1 tablespoon black pepper

1 tablespoon vinegar powder

1 teaspoon cayenne

1 teapoon rubbed sage

1 teaspoon dried basil

1/2 teaspoon ground rosemary

Combine all ingredients and blend well. Store in sealed jar in a cool, dark place until ready to use.

Set up your smoker to cook indirectly at 250-275 degrees Fahrenheit. This temperature is a little higher than usual. To prepare the ribs, trim them of excess fat. Do not remove the membrane from the back of the ribs before you cook them (this keeps the juices in). Sprinkle the ribs all over with the W'ham seasoning. Place the ribs in the smoker. Baste them with apple juice after 1 1/2 hours. Cook for 3-4 hours or until you can take two ribs side by side and easily tear them apart. Remove the membrane and serve. 

Wine Pairings:

Slagle Creek Winery 2006 Syrah ($18) - Blueberries and raspberries notes with cocoa and black pepper lead to a strong, spicy finish making this wine a BBQ pairing dream. 

Two classic BBQ and wine pairings = Troon Vineyard 2008 Kubli Bench Zinfandel ($24)  and Fiasco Winery 2007 Sangiovese ($21). Both big on the juicy fruits.