Even though Rollin's expressive skill as a winemaker has lifted him onto the World stage, he's still a Texan at heart. Any Texan will tell you that to truly return home a conquering hero, you really have to master barbeque. One part ceremony, one part tradition, one part mystery and one part boastfulness is pretty much the recipe he employs (in addition to the same subtlety, consistency, and flavor he's been spicing up Oregon with since the mid 80's).

Enjoy Baby Back Ribs with a glass of Nuthouse Pinot Noir. Cheers!

1 part each:
– smoked coarse salt or any coarse salt (Kosher, Sea)
– fresh ground black pepper or white pepper
– paprika (not for heat!) "fruitier the better"
– Optional: brown sugar

1/2 part each:
– heat: cayenne or ground pequin dried chile or ground chipotle
– dried oregano (make sure it smells like oregano)
– dried garlic (taste for freshness)

1/4 part each:
– cumin or ground coriander (prefer the coriander)

Rub onto meat and refrigerate for 2-4 hours or so. Bring to room temp while firing up the grill/oven.

For charcoal grill: Lots of charcoal heated until no black color left. Spear two slabs of ribs with wood skewers and set ribs so that they stand on their SIDES on the grill (it's a cool trick and a challenge for the architecturally inclined). Close air vents so that charcoal doesn't flare up. Go see a movie - ribs will be ready when you get home .

For oven: Preheat oven to 250°F, wrap ribs in plastic wrap then set into foil. Bake for 2.5 to 3 hours. Go see a movie or go bowling - ribs will be ready when you get home.

If the nhpn noir you're serving is high alcohol, forgo the "heat" portion of rub. This will not be a problem with Argyle Pinot Noir.

For Argyle Brut, you could use this rub with poultry and a fatty salmon. The salt and coriander will make this sparkling wine combo rock.