Day 5 was a glorious fall day, perfect weather for a barbecue! So, Jac fired up the grill and we made delicious pork ribs grilled with our Grapevine & Cherrywood Blend.
We followed the easy two step process that works for virtually anything you want to use our Wined Up in Smoke products with:
- start with meat that has been marinating in salt, pepper, garlic and olive oil (overnight in the fridge is best, but an hour or two will work too)
- grill or smoke it in our Wined Up in Smoke Grapevine & Cherrywood blend
(for grills or for smokers)
Usually that's all it takes for out-of-this-world results, but today, we added one last step:
- lightly brush the ribs with barbecue sauce
Mmmmm. Delicious! We served it with rice pilaf, ginger carrots, and a beautiful Indian Summer evening.
Chef's Tip: Fresh ginger makes all the different when making ginger carrots.
Unlike usual, we didn't make extra in order to have leftovers. That's because we don't generally tend to turn ribs into other foods. In our book, ribs are ribs and they're meant to be eaten on the bone, like we did tonight. That means tomorrow, Day 6, we're on to our next Win'ed Up in Smoke grilling/smoking adventure. We're thinking seafood!
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To find out more about the Wined Up in Smoke blend used in this recipe:
