bbq ribs and black bean corn salad, hold the rain

No rain yesterday! We did our Memorial Day BBQ last night. My fellow blogger Market Cook in Albany turned me on to this simple way to improve heat retention for long-smoked bbq in an old-skool Weber kettle grill. Immediately, I passed it along to the Five-Star General of Grilling in my household, my husband, Retrogrouch. (You may see him in the above picture, lower left corner.) He tried it out and deemed it a success! The trick is to wrap the inside of the grill with foil, use fewer coals, insert a drip pan full of water to keep up the humidity, and place the meat to one side. He kept the temperature very low and maintained its level by only peeking at the meat once. To check the grill thermometer sitting on the grill grate, he used a flashlight to peer into the holes in the kettle lid.

As the Lieutenant in charge of salads, sides and eating of the meat, I sampled the results…yum! We did one little slab of baby back pork ribs (from our local Sweet Briar Farms) and another slab of pork ribs, cut in half, to experiment with different dry rubs. They were all delicious, but quite frankly, I liked the simple salt-and-pepper rub the best.

The black bean corn salad I made was really a freezer-burn special, but with fresh ingredients it could be even better. We used corn cut off the cob that had been frozen since August. It’s the perfect accompaniment to bbq. There are as many ways to make this salad as there are cooks, but each one is very tasty. I use a light dressing with mine — a squeeze of fruity lime juice, cilantro, and green onions — to balance the starchiness of the corn and beans.

Your Husband Says The Meat Will Be Ready in Five Minutes Black Bean Corn Salad

Serves 4 as a side or 2 vegans on a bed of steamed chard

1 cup frozen (or fresh) corn, defrosted in microwave
1/2 cup black beans
1 cup finely diced cucumber
2 scallions, sliced thinly
handful of cilantro, chopped (about 2-3 T.)
1 cup grape tomatoes, sliced
1/2 juicy lime, juiced
a few shakes of smoked Spanish paprika
1 T. olive oil
salt and pepper

Mix together all ingredients; stir; serve. Good add-ins include firm avocado, red or green bell peppers, parsley.


One thought on “bbq ribs and black bean corn salad, hold the rain

  1. marketcook 27 May 2008 / 5:55 am

    So glad your FSGoG approves of the Weber smoking method. Other than the fact that my printer is broken so I kept having to run back in the house to check the instructions on the computer while doing the setup, I found it wonderfully simple and sensible, and the results were fabulous. Given that I have both a Weber and a gas grill in the back yard, I suspect I’ll be keeping the kettle set up for this purpose all summer long. Can’t wait to try smoking a chicken this way!


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