BCP Pairing Sessions #3: Summer Edition – We don’t need no stinkin’ Wet Naps!
BCP Pairing Sessions: #3: Summer Edition – We don’t need no stinkin Wet Naps!
Cigar: Medium-Full Dark Naturals
Eats: Grilled Ribs
Why it Works: Pairing with Ribs is like preparing your palate for a flavor circus, so why fight it? Open the door to full bodied taste grenades that linger in the lager section and even it out with the rich aroma of a Rocky Patel Royale, CAO Pilon or Punch Signature for the perfect night.
Recommended Medium-Full Dark Naturals:
W: Ecuadorian Sumatra
B: Honduran and Nicaraguan
F: Honduran and Nicaraguan
W: Ecuador Habano
W: Ecuadorian Corojo
B: Nicaraguan and Dominican
F: Nicaraguan and Dominican
Grilled Ribs Recipe:
Rib Rub Ingredients:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons black pepper
2 tablespoons chili powder
1 tablespoon cayenne pepper
1/4 cup paprika
While Grilling Ingredients:
1/2 cup apple juice
BBQ Sauce (of your choice)
- In a medium size bowl, combine all the seasonings (not the apple juice or BBQ sauce) and mix well to make the Rib Rub.
- Apply generously to ribs and allow to set for a minimum of 30 minutes. (the longer the better)
- Wrap ribs in tinfoil.
- Low and slow is the best approach to grilling ribs. Heat your grill to around 225-250 degrees.
- Place the wrapped ribs on the upper rack of the grill, bone side down. Let cook for 2 hours.
- After 2 hours, flip ribs and pour the apple juice into the tinfoil. Close wrap again and cook for 30 minutes.
- After 30 minutes, open tinfoil to expose ribs and baste with BBQ sauce. Let cook for 15-20 minutes.
- When ribs have reached the desired degree of tenderness, remove from grill and serve with more sauce.
Kick it up a notch: If you’ve got a smoker and time, apply the same rub and let these guys sit over some hickory chips for an afternoon.