A Napa restaurant has been recognized for serving up some of the nation's best barbecue.
TimeOut magazine compiled a list of the 23 best barbecue joints in the U.S. and named Bounty Hunter Wine Bar & Smokin' BBQ among them.
Bludso's BBQ, in Compton, L.A, is also on the list, the only other California barbecue joint to make the cut.
As for what makes Bounty Hunter so amazing, TimeOut says: "When considering the best BBQ in the country, most people don’t imagine a restaurant deep in California’s wine country. Those people are missing out though: The ribs at Bounty Hunter Wine Bar & Smokin’ BBQ might be the best you’ll find outside of Memphis. The Napa Valley joint’s “slow and low” cooking process and juicy cut make for delectable bites that slide right off the bone."
"We feel honored to have been named," Bounty Hunter said in a tweet.
Located at 975 1st St. in Napa, Bounty Hunter has a 4-star rating on Yelp, where people have raved about its beer can chicken, barbecue ribs and pulled pork and apple wood-smoked brisket sandwiches.
Here's Bounty Hunter's St. Louis cut rib recipe in their own words:
Local
RIB DRY RUB
Yields 6 quarts
8 C brown sugar
4 C paprika
1 ¼ C black pepper
¼ C chili powder
¾ C garlic powder
¾ C onion powder
1 bunch fresh thyme
3 T cayenne
2 C kosher salt
Blend all ingredients in food processor until you reach a sand-like consistency.
RED “Q” SAUCE
Yields 6 quarts
1 Gal. ketchup
2 C molasses
½ C Worcestershire sauce
1 C lemon juice
4 tsp. Tobasco sauce
3 C brown sugar
4 tsp. cayenne
16 cloves minced fresh garlic
½ C black pepper
Mix all ingredients in large pot and cook over medium heat for 20 min.
Instructions:
If ribs are frozen, completely thaw.
Using a towel, pull off membrane on the bone side.
Rub ribs evenly with dry rub mixture. Let sit for 10-15 minutes until ribs begin to sweat.
Place ribs on smoker, meat side down, at 220°F for 2 ½ hours.
Remove ribs from smoker and wrap with aluminum foil.
Place ribs back on smoker for another 2 ½ hours.
Remove ribs and serve with Red “Q” sauce or refrigerate immediately.
RT @EatGuideNapa: Drooling over this spread @BHunter_Wine, especially that killer beer can chicken! #NapaValley pic.twitter.com/YwhDB4GFF6 — Bounty Hunter Wine (@BHunter_Wine) July 6, 2015
