• 1 package spice rub
  • 2 racks baby back pork ribs, membrane removed
  • 2 cups Gnarly Head Zinfandel
  • 1 cup sparkling apple cider
  • 1 Tbsp molasses
  • 2 Tbsp olive oil
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ⅛ tsp ground cinnamon
  • 2 Tbsp tomato paste
  • 1 Tbsp salt
  • 1 bay leaf


Place ribs bone side up on a flat surface and remove the membrane. Rub spice mixture generously on the meat and bones. In a bowl combine remaining ingredients and mix until well combined.

Prepare a smoker or charcoal grill (for indirect cooking) to a temperature of 325ºF and toss 1 cup of smoke chips on the fire. Place the ribs on the grate making sure they don’t overlap each other and cover. Cook for half an hour, adjusting vent holes and coals to maintain 325ºF. Mop on all sides and re-cover. Continue mopping every 30 minutes until ribs are cooked through and pull-apart tender, about 2 hours.

Transfer to a large cutting board and loosely cover with aluminum foil. Allow to rest for 15 minutes before serving. 





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