2016 Wineclub Appreciation Party (and Andy's Rib Recipe)
Every year after harvest we pause and give thanks to our wine club members. These amazing fans support our wines year after year. Not only do they enjoy our wines in their homes, they are our greatest ambassadors, sharing their love of Schweiger with their friends and favorite restaurants. This years’ Wine Club Appreciation Party was such a joy to host. With food pairings provided by Marks the Spot Catering, local artisan cheeses, and smokey ribs prepared by yours truly, the crowd was truly well fed. Additionally, the crowd was entertained by guitarist Nate Lopez and sleight of hand master Brian Scott.
Many guests left wanting to know some of my rib secrets. While most pit bosses never give out their rub recipes, I’m going to reveal all...
Three slabs pork baby back ribs (I get mine at Costco: high/consistent quality, fair price).
12 oz of your favorite commercial bbq sauce.
¼ cup smoked paprika
2 TBSP Smoked Salt
3 TBSP turbinado sugar
1 ½ TBSP ground dried chipotle
1 TBSP Chili Powder
Rinse ribs well with water. Leave membrane on the lower side, but using a sharp boxcutter (why ruin a perfectly good knife), cut through the membrane between each bone. I leave this membrane on as it adds to the collagen we will be breaking down and collecting.
Combine Rub ingredients in a food processor and pulse to combine.
Coat the ribs liberally on both sides with rub.
Wrap the ribs tightly in heavy duty foil and refrigerate overnight to 24 hours (dry brine).
Preheat oven to 275F
After resting, lay ribs meat side down. With a fork, make small perforations at the bone tips, about four each side. Flip back over onto a deep, foil lined baking sheet (I use deeper disposable aluminum trays. These holes allow collagen and excess fat to drain onto pan. Do not over crowd/overlap ribs.
Bake for three hours. If your oven has a convection fan, use it!
At this point you can either finish the ribs or store them for future: open the foil, allow ribs to cool, and rewrap in foil and refrigerate for up to 3 days or vacuum pack and freeze for up to 6 months. After refrigerating, allow 30 mins at room temperature before grilling. If frozen, put in refrigerator overnight, then 30 minutes room temperature.
Collect all drippings from pan in a mason jar. Refrigerate until collagen sets. Remove “Hockey Puck” of yellowish fat (don’t throw this away…this makes an amazing seasoning fat for Brussel sprouts or other vegetables). Reheat collagen until liquid and combine 4 oz with 12 oz of commercial bbq sauce.
Prepare a medium heat fire on grill.
Grill meat side down for about 5 minutes, flip, brush on bbq sauce. Continue grilling meat side up for 5 minutes. Flip, turning 90 degrees, allowing sauce to carmelize but do not let it burn. Return meat side up after another five minutes, brush on more sauce and ready to enjoy!