Memorial Day isn’t just the unofficial start of summer; it’s a time to remember, reflect, and recharge. As the grills are fired up and families gather, it’s also a great time for salespeople to fire up our sales strategies!
This holiday marks a shift. People are out, spending, and ready to enjoy the summer season. That means opportunities are sizzling for us. Think about all the restaurants, outdoor events, and travel destinations that will see a surge in business. Now is the time to connect with them, offer solutions, and help them thrive during this peak season.
Fuel Your Drive
- Remember your “why.” Just as we honor those who served, remember the purpose behind your work. You’re not just selling a service; you’re helping businesses grow and succeed.
- Recharge your energy. Take some time to enjoy the holiday, but come back tomorrow ready to hit the ground running. Summer is our time to shine.
- Reflect on your goals. What do you want to achieve this summer? Set clear targets and create a plan to reach them.
Dave’s BBQ Baby Back Ribs: A Recipe for Success
Speaking of firing things up, here’s my recipe to enjoy this Memorial Day – and maybe even share with a potential client! They are fall of the bone delicious!
For the Rib Rub
- 2 full racks baby back pork ribs (about 5 to 6 pounds)
- 3 tablespoons kosher salt
- 2 tablespoons chili powder
- 2 tablespoons Tony’s creole or Slap your Mama seasoning
- 2 tablespoons packed dark brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 2 teaspoons ground mustard
- 1 teaspoon freshly ground black pepper
For the barbecue sauce:
- 1 1/2 cups ketchup
- 1/2 cup low sodium beef or chicken stock
- 1/3 cup packed dark brown sugar
- 1/4 cup light or dark molasses (not blackstrap)
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
Instructions
- Make the barbecue sauce: Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill.
- Prepare the ribs: Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs.
- Cut 4 (24-by-12-inch) pieces of aluminum foil.
- Cut 1 rack in half crosswise and place the 2 pieces side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.
- Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create 2 completely enclosed packets. Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
To grill the ribs – preferred option
- Heat a gas or preferably charcoal grill to medium (350°F to 450°F).
- Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks, for a total grilling time of 20 minutes tops.
- Transfer the ribs to a cutting board and cut the racks between the bones. Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.
If it’s raining – Oven time
- Heat the oven to 325°F and arrange a rack in the middle. (If you put ribs in fridge remove them and set aside till room temperature while the oven is heating, at least 20 minutes.
- Place the ribs in the oven and roast until fork-tender, about 2 hours.
This Memorial Day, may your sales be as flavorful and successful as these ribs! Have a safe and productive holiday.
Happy Selling,
David
Payment Lynx Daily 