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By themselves, there's nothing special to the cuts of meat for pulled pork, beef brisket, and ribs. The magic comes with the method: Long cooking times, low heat, a little bit of moisture, and the right mix of spices create a masterful dish.
When it comes to companionable refreshment, beer is often paired with barbecue. That's because it's a good palate cleanser for the often spice-forward, robust meat. But red wine can either complement or contrast barbecue, as this excellent trio of recipes shows.
Recipe: Sweet and Smoky Pulled Pork
A long marinade and easy cooking method makes this a crowd-pleasing main dish.
Recipe: Smoked Beef Brisket
Homemade dry rubs typically blend sweet and savory with a little spice and heat. While the method differs from a marinade, the results—a lesser cut of meat transformed into tender, delicious barbecue—are the same in this mouthwatering brisket.
Recipe: Barbecue Baby Back Ribs and Fresh Corn Risotto
Apple vinegar, often a staple in barbecue, helps tenderize tougher cuts of meat. Additional contrast comes from a sweet onion barbecue sauce and some spicy seasoning in these baby back ribs.
Publix promotes responsible drinking and supports efforts to fight alcohol abuse and underage drinking. Please visit the Foundation for Advancing Alcohol Responsibility at www.responsibility.org for more information.
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