Whiskey Oak Smoked Prime Rib Fingers

These ribs are gigantic, Fred Flinstone-ish, but the flavors can be quite subtle. The whiskey soaked oak wood chips do not pack the same punch as a hickory or cherry. Big wines can overpower the hours of slow-cooked flavor, so the wine I choose was one with plenty of fruit notes and moderate tannins to bring out the best flavour of my ribs.

 

The Ribs

These ribs were smoked for about 4 hours at 225 in a Bradley smoker. I spritzed them every 1/2 hour with apple juice for the first 3 hours then mopped them with a homemade BBQ sauce for the last hour of cooking (if you are going to use some sauce for dipping, set it aside to avoid cross contamination). The internal temperature should be at least 140.
I served them with a simple mixed veg salad drizzled with a nice olive oil and a sprinkling of Kosher salt.

The Vino

When you spend all day  meticulously tending to your smoker, you have some time to think about and decant a wine that will go well with your ribs.  I went with the Young & Wyse Cabernet Sauvignon.  Blackberry, blueberry, and cassis with a cedar and tobacco finish.  I love wines from Osoyoos.  If it was a warm summers' eve I would give their Pinot Gris a try. The stone fruit, citrus and summer herbs would pair well.