Make Your Fourth of July Smokin’ Hot
July is here, and that can only mean one thing: Barbecue season is upon us. To celebrate, our culinary director, Becca Richards, has a fantastic rack of ribs and chili roasted corn recipe that is sure to be your next go-to for hosting. Pair the ribs with some Dundee Hills Pinot Noir, and you’ll be the hostess with the mostest.
Smoked ribs recipe:
- Traeger or smoker set to 225˚ F
- Oven to 250˚ F
1 Rack of ribs (or more depending on how many people you’re feeding)
1/4 C salt
1/4 C brown sugar
1/4 C paprika
3T garlic powder
3T onion powder
3T chili powder
1T ground fennel seed
1t cayenne pepper
Clean your rack of ribs by removing the membrane on the bone side. It should just pull off in one good tug, no knife needed.
Combine the dry ingredients in a bowl. Rub the ribs with the mixture. Let this rub rest on the ribs overnight, uncovered.
The next day, bring your Traeger or smoker to 225˚ F. Once at temp, keep the lid down for 15 minutes to get it extra hot. When you put the ribs on, lifting the lid quickly with the meat side up. Baste the ribs every hour for about a minute with Stoller Dundee Hills Chardonnay. You can also use beer, stock, or even water, but we like the brightness the Chardonnay brings to the meat thanks to the acidity. Continue this process until the meat has been on the Traeger or smoker for 3 hours.
Remove ribs and place on a baking dish with more of your basting liquid. Cover the pan very tightly, and place in a preheated oven for 3 hours.
After the 3 hours, remove the ribs from your oven and let them rest for 20 minutes before slicing apart. Or, if you like wet, saucy ribs, turn the oven to 350˚ F and add your favorite barbecue sauce, and cook uncovered for an additional 15 minutes.
Chili Roasted Corn:
Corn on the cob (one per person)
Oil or butter, just a drizzle
Salt, to taste
Chili powder, to taste
Preheat your oven to 450˚ F.
While the oven heats, shuck your corn. Next, rub them with neutral oil or butter, and sprinkle with salt.
Roast the corn in the oven for 8 minutes.
Remove the corn from the oven and sprinkle with chili powder. Return to oven and roast 5 more minutes.
Enjoy with a glass of Dundee Hills Pinot Noir. Happy birthday, America.