INGREDIENTS:

2 beef rib racks, about 5 pounds

For the rub:

	2 teaspoons dried marjoram
	2 teaspoons paprika
	4 cloves garlic , crushed
	1 teaspoon light brown sugar
	1 teaspoon coarse sea salt (or to taste)
	1 teaspoon freshly ground black pepper (or to taste)

For the sauce:

	1-1/2 cups barbecue sauce
	1 cup Cabernet Sauvignon
	Coarse sea salt to taste
	Freshly ground pepper to taste

PREPARATION:

Rub:
Combine the rub ingredients in a small bowl.

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. Sear over 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.

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.

Grill the ribs over Indirect Medium heat until very tender, 1-1/2 to 2 hours, turning once halfway through grilling time.

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.