“Things were really smokin’ in our nation’s capital as four contestants competed for BBQ rib glory. We had four very cool contestants in DC: Josh Ives (Indian-Spiced Ribs with Peach-Chardonnay Glaze), Patterson Watkins (Bulgogi Ribs with Kimchi Mop), Tamie Joeckel (Chipotle Fig Baby Backs) and Danielle D’Ambrosio (Cabbay Ole Tex-Mex Pork Ribs).
Each of the recipes submitted were delicious yet at the end, it was Danielle D’Ambrosio’s Cabbay Ole Tex-Mex Pork Ribs that took the prize. Danielle came all the way down from New York to compete in Washington.
Combine 1/2 cup brown sugar, 4 teaspoons each salt and pepper, 2 tablespoon cayenne, 2 teaspoon cinnamon, 2 tablespoon cumin, and 4 teaspoons paprika. Rub into 6 pounds of pork ribs; let sit one hour. Preheat the smoker. Grind 3 cloves of garlic and 1/4 cup diced red onion, and 2 tablespoons of cilantro into a paste. Combine with a cup of Gnarly Head Cabernet Sauvignon, 1/4 cup Worcestershire Sauce and 1 teaspoon liquid smoke. Cook ribs 1-1 1/2 hours until 160 degrees F basting often with Cabernet mixture. Serve and garnish with a little fresh cilantro.
Wine Pairing: Gnarly Head Wine – Cabernet Sauvignon
Radio personality Tommy McFly from 94.7 Fresh FM was our official emcee. Tommy did a fabulous job and was a ton of fun to boot. The next stop is the Comcast Bite of Seattle.