When you say BBQ...

Taking some of the guesswork out of summer wine pairings!


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Memphis Style Pork Ribs
Slow smoked, dry rubbed, tender on the bone but with a bit of a bite. That’s what cue really means to me. Maybe a bit of a mopping sauce, something with aq hint of vinegar and some pork stock perhap, can be added at the very end of the cooking time to add a bit of moisture, but keep your sauces to yourself thank you very much.
You need a wine that can stand the high smoke coefficient that these ribs deliver, but not something so big that they will end up crushing the nuance of the spicy dry rub. Zin and even Cabernet is a fine suggestion, but for my money this is the time to break out the Syrah. Something as bit old worldly could work, but something from Washington state might be better, bringing together the bacony and meaty notes of cool climate Syrah though with a little extra bit of zingy fruit. 
Two to try:

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