Ingredients

• 2 teaspoons dried marjoram
• 2 teaspoons paprika
• 1 teaspoon granulated garlic
• 1 teaspoon light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 beef rib racks, about 5 pounds
  

For the Sauce

• 1-1/2 cups barbecue sauce
• 1 cup Cabernet Sauvignon
• Kosher salt
• Freshly ground pepper

Directions

To make the rub: 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 20 to 30 minutes before grilling.

Prepare a medium fire for direct grilling. Sear over direct medium heat 
until evenly browned, about 10 minutes, turning once halfway through 
searing time. Transfer to a heavy gauge aluminum pan large enough to hold 
the ribs in one layer. If necessary, cut the ribs into smaller sections.

To make the sauce: In a medium saucepan whisk together the sauce ingredients. Bring to a boil over high heat. Pour the sauce over the ribs and tightly cover with aluminum foil.

Prepare a medium fire for indirect grilling. Grill the ribs over indirect 
medium heat until very tender, 1-1/2 to 2 hours, turning once halfway through grilling time.

Serve the ribs hot with the sauce on the side.