Smith Family Weblog

I recently re-subscribed to Gourmet, just in time to find an incredible barbecue menu in the July issue. I love interesting takes on traditional dishes–something familiar, yet exciting. The menu, which you can find in its entirety here, started with mint juleps. I decided to try this plum and thyme iced tea with bourbon, which I think paired nicely with the eggplant and sun-dried tomato spread.

The lemony potato salad was especially good. I liked the cold corn salad, but Ava passed it back, politely asking that I return it to her once it had been “cooked.” The beans were delicious–the stone ground mustard in the vinaigrette was a creative and pretty addition.

The ribs, though, were by far the best part of the menu. I started with a dry rub and let the ribs marinate for 24 hours. I baked them for just under three hours, then slathered them with a tar-like glaze made from the pan drippings and balsamic vinegar. Bryan finished them on the grill. I hadn’t made ribs before, and I was surprised at how easy they were.

I made a caramel honey peach pie and sour cream ice cream for dessert, but it was a hard sell after the huge dinner.

The entire menu could be made a day in advance. I served it for a small group on a Thursday night, and all I had to do that evening was grill the ribs and stir in the fresh herbs to sides. With that in mind, I think this will definitely be worth doing again. Check it out!