Barbeque & Wine

Written By Marissa Jamison

Posted 10/04/11

Updated 10/04/11

More From Biltmore

Barbequed Spareribs | Bourbon Glazed Pork Tenderloin | Carolina Style Pulled Pork | Crisp Pork Belly

Barbeque—a popular favorite on most menus—comes in many different regional variations. Developed from each area’s unique combinations of meat, wood, and spices, regional styles are also differentiated by the type and cut of meat and cooking method, as well as the different rubs, sauces and flavorings that provide deliciously distinctive characteristics.

The smoky, acidic flavors of some barbeque sauces can make wine pairings an interesting challenge. Since sauces often dominate the taste of a dish, the following suggestions stem from sauce selection:


Barbeque Recipes

Barbequed Spareribs

Serves 3–6

Most rib lovers say “there’s no such thing as a bad rib,” but the debates over what constitutes a great barbequed rib can take on religious proportions. The Stable Café‘s interpretation of the perfect sparerib is sweet, spicy, smoky, and almost fall-off-the-bone tender.

• 3 slabs St. Louis style spareribs
• 1 cup brown sugar, packed
• 1/4 cup granulated garlic
• 1/4 cup granulated onion
• 1/4 cup black pepper
• 1/4 cup Montreal steak seasoning
• 1/3 cup salt
• 2 tablespoons dry mustard
• 2 tablespoons ground cumin

Combine all ingredients except spareribs and mix well. Rub each rib liberally with the rib rub. For these ribs it’s best to use an indirect smoker or barrel smoker. You can also use a Weber-type grill if you build a very small fire at one end and cook the ribs at the other. When using an indirect smoker or barrel smoker, build a small charcoal fire in the firebox and add 2 or 3 chunks (not shavings) of oak or hickory. Smoke the ribs for 2½ hours, trying to maintain a constant 250 degree temperature. After 2 1/2 hours, brush the ribs with your favorite barbeque sauce, and smoke for 30 minutes more, or until tender.

Pair with Biltmore Reserve Zinfandel


Bourbon Glazed Pork Tenderloin

Serves 6

• 1 pork tenderloin, rubbed with oil, salt, and pepper
• 1 cup bourbon
• 3 tablespoons molasses
• 1 tablespoon brown sugar
• 1/2 teaspoon Dijon mustard
• 1 cup water

In a heavy saucepan over medium heat, cook molasses, sugar, mustard, and water until the sugar is dissolved, about 1–2 minutes. Remove saucepan from heat and add bourbon. Return to heat and simmer mixture until it is reduced by half. Set aside.

Grill tenderloin about 5–10 minutes on each side. Remove from grill and place in 350 degree oven for 10–15 minutes or until it reaches an internal temperature of about 125 degrees. Remove pork from oven and brush with bourbon glaze. Return to oven and continue cooking until pork reaches a temperature of 135 degrees or higher. Remove from oven and let rest for 3–5 minutes before slicing.

Pair with Biltmore Syrah


Carolina Style Pulled Pork

Serves 20

Carolina pulled pork is a venerable tradition in western North Carolina. Once the sole purview of artisan pit masters, this recipe brings the authentic taste of Carolina-style barbeque to your own back yard.

• 7-8 pounds pork shoulder (Boston butt)

Mop Ingredients:
• 1 pint apple cider
• 1 pint apple cider vinegar
• 2 ancho peppers

Mop Method:
Simmer ingredients for 20 minutes. Strain and set aside to cool.

Rub Ingredients:
• 2 tablespoons ground cumin
• 1/4 cup granulated garlic
• 1/4 cup granulated onion
• 3/4 cup Montreal steak seasoning (available in most grocery stores)
• 1 tablespoon dry English mustard
• 1/2 cup salt
• 1 cup brown sugar

Rub Method:
Combine all ingredients thoroughly. Set aside. Reserve 1/2 cup of rub for final seasoning.Pork Method:Rub the pork butt liberally with the rub. Wrap pork in plastic wrap and refrigerate until ready to smoke.

Producing authentic barbeque at home in the absence of a real barbeque pit requires cooking in two stages: smoking and slow roasting.

Smoking Method:
The ideal way to smoke pork butt at home is to use a barrel smoker. It’s possible to use a Weber-type barbeque grill if it is large enough to accommodate the indirect smoking of the pork butt. If using a barrel smoker, fill the water container with hot water and start a small charcoal fire underneath. Use chunks (not chips) of any hardwood (oak, hickory, apple, etc.). Place the pork butt in the top of the smoker and place 2–3 chunks of hardwood on the smoker to produce a good smoke. The interior temperature of the smoker should not exceed 225°F. Smoke the pork for 6 hours, or until it attains a dark caramel color.

Slow Roasting Method:
After the pork is smoked, place it in a small roasting pan on a roasting rack. Tent the pork with aluminum foil being sure to get a tight seal. Roast in an oven pre-heated to 250°F for 2–3 hours or until you can insert a fork in the meat and turn it 180 degrees with minimal effort.

Remove pork from the oven and let rest for 1 hour. Remove the “h” bone and pick or chop the pork into small pieces. Season with 3/4 cup of the pork mop and 2 tablespoons of pork rub, or to taste. Serve either plain or with barbeque sauce.

Pair with Biltmore Zinfandel Blanc de Noir


Crisp Pork Belly

Serves 4

• 5 pounds pork belly
• 1 pound brown sugar
• 1 tablespoon fennel seed, ground
• 1 tablespoon coriander, ground
• 5 ounces Kosher salt
• 1 tablespoon star anise, ground
• Salad oil sufficient to cover pork belly

Combine brown sugar, salt, and spices in a bowl; mix thoroughly. Coat both sides of pork belly with the sugar-spice mix, then place in a pan to marinate for 18–24 hours in refrigerator. Remove pork from the pan and rinse away sugar-spice mixture with cold water. Dry well on paper towels.

Transfer pork to a heavy bottom pan and submerge meat in oil. Cover with aluminum foil and place in 275 degree oven. Cook pork slowly for approximately 2 1/2–3 hours, or until meat separates very easily. Remove pork from oven and allow to cool to room temperature in pan.

When cooled, slice pork belly to desired thickness and sear on high heat in a skillet until golden brown.

Pair with Biltmore Limited Release Malbec

White V

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