Recommendation for smoked baby-back ribs

[hotwine]

The Cline Zin worked fine, but she said after dinner that she didn't like the nose. She couldn't explain what she didn't like, other than it being "too strong". She liked the taste just fine. Trying to fathom her remarks, maybe a Primitivo might have worked better for her. Anyway, I was fine with the Zin. The Cline is a nice one, as we've discussed before.

The baby-backs turned out great! My only other experience with 'em in the not-too-distant past was in cooking for a young lady's wedding reception a while back. I'm not a caterer by trade, but occasionally barbeque for charitable events, and the young lady's parents had sampled my 'Q at those and prevailed upon me to cook for their daughter's big day. She asked for baby-backs, beef brisket and chicken for about 100 people. Because I don't normally cook pork, I had to research a recipe, and wound up using one off the 'Net attributed to Tony Roma's "A Place for Ribs". The wedding crowd loved it, so I had filed it away for future reference, and that's what I dredged up tonight. I had shied away from alcohol while cooking for the reception since I was working alone in 102 degree heat; so there were no pairing/tasting notes to fall back on from that earlier event. Now there'll be some pairing notes in the database.

Thanks for the recommendations, IK & Drew. I think it was a good match, in spite of her quirky nose.