Usually I go for Zinfandel when I am doing anything BBQ. Rosé works as well, and it goes down easier on a hot summer day. The fruit forward flavor pairs with the brown sugar in the rub and the bright acidity cuts through the fat of the ribs. Get some of that Rosé here.
I forgot to mention an ingredient or two in the video. The dry rub is equal parts Marisal Sea Salt and brown sugar. Then I add a little cumin, paprika, garlic powder, curry powder and a big dose of chili powder. I do not give measurements here because it is something that you can scale to make as much as you want. Also, you can play around with the ratios to find what fits your flavor preference. You don’t have to cook like me, follow your own path to enlightenment.
The amount of time you smoke the ribs is based on the quantity of ribs you are cooking. A probe thermometer comes in really handy. I like to cook it up to 190 internally because that makes the meat more tender.
Apple juice would be a more common liquid to add to BBQ to keep it moist. I wanted to try something new, hence the rosé. Wait until you are about 2/3rds of the way through the cooking process and then add the rosé. Seal the foil as much as possible.
When your ribs hit the internal temp you are looking for, let them rest before eating. I like to wait closer to an hour. If you are not feeling patient, at least wait 20 minutes. This times allows the meat fibers to relax and reabsorb liquid.