It’s been a while since I wrote about one of my great passions, BBQ. This weekend I made the best ribs I’ve ever made with a few minor little experimental adjustments. I tend not to follow the same rules every time, I like to try different things and see how they work out. A great source for such ideas is any book by Steven Raichlen, three of which I ordered a couple months ago. Anyway, for any BBQ afficianados out there, here’s what I did that turned out so perfect.
First, I soaked the wood chips (hickory) in red wine instead of water. This changed the flavor in subtle ways. Second, I added just a bit of cayenne pepper to the rub. I’d always stayed away from that because I’m not big on really spicy BBQ, but I figured that a small amount in the rub might be sufficently subtle that it wouldn’t overwhelm the flavor. It turned out perfect. That bit of heat left a very pleasant tingling on the lips and heat down the back of the throat as an afterthought. It really added something.