Happy Memorial Day – Recharge the Battery, and Let’s Eat!

It’s early here at my house. The sun is barely up, the coffee is brewing, and the neighborhood is completely quiet. I wanted to slip out to the keyboard and put a quick post together for you all before the chaos of the day officially kicks off.

First and foremost, today is about honoring the brave men and women who made the ultimate sacrifice for the freedoms we enjoy every single day—including the freedom to build our own businesses, chase our goals, and control our own destinies in this wild merchant services industry. Let’s make sure we take a moment today to remember them, and say a quiet thank you for a debt we can never fully repay.

We’ve spent the last couple of days last week talking about the rhythm of the hustle—how a three-day weekend can feel like it’s slowing our momentum, and how to outsmart that “Short Week Trap” waiting for us tomorrow.

But today? Today is the day to completely embrace the pause.

Shut down the CRM. Let the lead lists rest. Turn off the merchant statement analysis engines. Your mind and your body need to recharge so that when the clock strikes Tuesday morning, we can launch forward with absolute, unstoppable momentum. Tomorrow, we keep the momentum going at full volume. But today is strictly reserved for great barbecue, laughter, family, and good friends. Fill your cup up today so you can pour it all into your merchants tomorrow.

And speaking of great barbecue… as always, many of you have come to expect this recipe from me every year around this time, so I am not going to let you down. Here is the legendary script for the holiday.

DAVE’S BBQ BABY BACK RIBs

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 Ya 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 (I prefer Beef)
• 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

Step-by-Step Execution

For 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.

Now… for the ribs!

1. Place all of the rub ingredients except the ribs in a medium bowl and stir to combine; set aside.
2. Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.
3. The Gold Standard Step: Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it. Repeat with the second rack.
4. 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.
5. 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 Backup):

1. Heat the oven to 325°F and arrange a rack in the middle. (If you put ribs in the fridge, remove them and set aside until room temperature while the oven is heating, at least 20 minutes).
2. Place the ribs in the oven and roast inside their packets until fork-tender, about 2 hours.

Let’s have an incredible day, team. Go make some memories, eat some legendary food with your family and friends, and let’s get ready to smash our numbers and keep the sales momentum rolling tomorrow.

Happy Memorial Day!

David