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Remake Your BBQ: Pair Smoked Meat and Red Wine

smoked beef brisket

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.

Sweet and Smoky Pulled Pork

Recipe: Sweet and Smoky Pulled PorkSweet and Smoky Pulled Pork
A long marinade and easy cooking method makes this a crowd-pleasing main dish.

  • Pair with Merlot: Full-bodied merlot—with medium acidity, notes of fruit, and a smooth finish—offers a robust companion to the complex mix of hot-sweet-sharp ingredients.
  • Try with Amber Ale or Lager: Both amber ales and lagers, which tend to be balanced brews, are amiable companions to pulled pork, with distinctive hops profiles that won’t overpower the meat.

Smoked Beef Brisket

Recipe: Smoked Beef BrisketSmoked 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.

  • Pair with Syrah: Intense, rich, and acidic, a syrah is a good companion to the mix of flavors in the dry rub. Its assertiveness opens the palate with both smoky and fruity flavors.
  • Try with Dark Lager or Brown Ale: To pull out the sugar notes in the dry rub, go for a dark lager or brown ale, which has its own nutty, caramelized flavors.

Barbecue Baby Back Ribs

Recipe: Barbecue Baby Back Ribs and Fresh Corn RisottoBarbecue 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.

  • Pair with Cabernet Sauvignon: There's a bit of bite in the sauce and seasonings in this rib recipe, making cabernet sauvignon—bold, dark, fruity, and tannin-forward—a great way to cut through the fatty flavor of the ribs.
  • Try with Stout: The fatty, smoky ribs are tempered by the strong bitter flavors in the beer. Alternately, some of the same dark roasted flavors from the beer appear in the chargrilled ribs—lending a unique complementary and contrasting pairing.

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.