Feel free to use your favorite rub as a substitute, and experiment with the sauce by using any other red wines that you don't mind sacrificing a cup of! Also, if you go heavy on the bbq sauce, you might want to double the recipe for the sauce.
2 teaspoons dried marjoram
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon packed light brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 rack beef back ribs, about 5 pounds
1½ cups store-bought barbecue sauce
1 cup Cabernet Sauvignon
Freshly ground black pepper
In a small bowl combine the rub ingredients.
Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.
Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Sear the ribs over direct medium heat, with the lid closed as much as possible, until evenly browned, about 10 minutes, turning once. Transfer to a large disposable foil pan, large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.
In a medium saucepan whisk the sauce ingredients. Bring to a boil over high heat. Pour the sauce over the ribs and tightly cover with aluminum foil.
Grill the ribs over indirect medium heat, with the lid closed, until very tender, about 1¾ hours, turning once.
Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side.