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BCP Pairing Sessions #3: Summer Edition – We don’t need no stinkin’ Wet Naps!

pairing session_3

BCP Pairing Sessions: #3: Summer Edition – We don’t need no stinkin Wet Naps!

Beverage: Lager

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:

Rocky Patel Royale


W: Ecuadorian Sumatra

B: Honduran and Nicaraguan

F: Honduran and Nicaraguan


CAO Pilon

Dominican Republic

W: Ecuador Habano

B: Nicaraguan

F: Nicaraguan


Punch Signature


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)



  1. In a medium size bowl, combine all the seasonings (not the apple juice or BBQ sauce) and mix well to make the Rib Rub.
  2. Apply generously to ribs and allow to set for a minimum of 30 minutes. (the longer the better)
  3. Wrap ribs in tinfoil.
  4. Low and slow is the best approach to grilling ribs. Heat your grill to around 225-250 degrees.
  5. Place the wrapped ribs on the upper rack of the grill, bone side down. Let cook for 2 hours.
  6. After 2 hours, flip ribs and pour the apple juice into the tinfoil. Close wrap again and cook for 30 minutes.
  7. After 30 minutes, open tinfoil to expose ribs and baste with BBQ sauce. Let cook for 15-20 minutes.
  8. 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.