CBW BBQ ribs

Beckstoffer Missouri Hopper Vineyard Cabernet Sauvignon

Cabernet Sauvignon is a natural partner for BBQ ribs, especially meaty St. Louis cuts slathered in a sweet and smoky sauce. The wine’s bold tannins and dark fruit flavors—think blackberry, cassis, and plum—stand up to the richness of the ribs, while its structure cuts through the fat and enhances the char. Hints of oak and spice in the Cabernet echo the caramelized edges of the meat, making each bite and sip more satisfying than the last. It’s a powerful, crowd-pleasing pairing for any summer cookout. For sauce, choose your adventure from our CBW “Q” lineup: the Classic Red BBQ Sauce for a rich and spicy finish, the Smoky Chipotle BBQ Sauce for bold, layered heat, or the Carolina Mustard BBQ Sauce for a tangy, golden twist.

Ingredients

Smoked St. Louis Cut Pork Ribs
Serves: 4–6
Cook Time: 5.5–6 hours
Smoker Temp: 225°F

For the ribs
2 racks St. Louis cut pork ribs
Yellow mustard (as a binder)
Your favorite BBQ rub (see homemade version below)

Homemade Dry Rub
¼ cup brown sugar
2 tablespoons paprika (smoked if available)
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne (adjust for heat)
1 teaspoon mustard powder (optional)

For the wrap
4 tablespoons butter (cut into small pats)
¼ cup brown sugar
¼ cup apple juice or apple cider vinegar
For finishing:
Your favorite BBQ sauce (CBW red, chipotle, or mustard sauce recipes below)

Method

Prep the ribs:
Remove the silver skin from the bone side of the ribs.
Lightly coat both sides with yellow mustard.
Generously apply dry rub to both sides and let sit for 30–60 minutes at room temp, or refrigerate overnight for deeper flavor.
Preheat your smoker to 225°F. Use fruit woods like apple, cherry, or a blend with hickory for balanced smoke flavor.
Smoke the ribs (3 hours):
Place ribs bone side down in the smoker.
Smoke for 3 hours, spritzing with apple juice every hour to keep moist.
Wrap (2 hours):
Remove ribs and place each rack on heavy-duty foil.
Add a few pats of butter, brown sugar, and a splash of apple juice. Drizzle honey for extra sweetness if desired.
Tightly wrap and return to smoker for 2 hours.
Unwrap and finish (30–60 minutes):
Carefully remove the ribs from foil and place back on the smoker.
Brush lightly with your favorite BBQ sauce and let cook for another 30–60 minutes to set the glaze and build bark.
Rest & serve:
Remove ribs and let rest 10–15 minutes before slicing between bones.

Serve with extra sauces on the side, coleslaw, and a glass of your favorite Carte Blanche Wine!