Happy Labor Day! Fire Up the Grill, You’ve Earned It

Pull up a chair, grab a glass of tea, and prepare for the day off. Today is Labor Day.

While many sees today as just another long weekend or the unofficial end of summer, sales people know what this day actually represents. Labor Day wasn’t built for the suit and tie executives sitting in corner offices making financial projections. It was built for the people who actually put in the work, the small business owners grinding out 80 hour weeks, the tailors, the mechanics, the restaurant owners, and the sales reps out there knocking on doors in the dog days of summer.

If you’ve been out pulling door handles and putting in the time, troubleshooting dead terminals, running statement analysis, and taking care of your merchants when nobody else would, take a deep breath today. Rest your feet.

Here is the beauty of what we do: while you’re sitting in the backyard watching the smoke rise off the grill today, your portfolio is still working. Every time someone buys a bag of ice at the corner store, buys gas on the way to the lake, or grabs a late lunch at the local diner, those card swipes are hitting the ledger.

Our residual income doesn’t take a bank holiday. We’ve built that brick by brick, and today is the day we enjoy the foundation we have labored for.

Tomorrow morning, the Q4 push begins. Business owners will be waiting, and we’ll get back out there to finish the year strong. But today? Today is about family, community, and taking time to recharge the battery.

To celebrate, I want to share something a little personal. Every great Labor Day needs real, field tested BBQ. This is my family’s rib recipe that I’ve shared many times before. The one that’s been part of our backyard gatherings for years. . So come rain or shine, enjoy these ribs:

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
• 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

Preparation Steps

Making the Barbecue Sauce:

1. Place all of the sauce ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally.
2. 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).
3. Remove from the heat and set aside until ready to cook.

Prepping 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 large (24-by-12-inch) pieces of heavy-duty aluminum foil; set aside.
3. Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs: Flip the ribs 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 peel it off. 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. (For best flavor and texture, refrigerate them for up to 24 hours, but you can also head straight to cooking.)

How to Cook Them

Option 1: To Grill the Ribs (Preferred Method)

1. Heat a gas or (preferably) charcoal grill to medium (350°F to 450°F).
2. Remove the ribs from the foil packets, place them meaty-side up on the grill, and brush them generously with some of the barbecue sauce.
3. Cover the grill and cook for 5 minutes.
4. Flip, brush the other side with sauce, and cook another 5 minutes.
5. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened, the ribs are heated through, and you’ve got nice grill marks (total grilling time is about 20 minutes max).
6. Transfer the ribs to a cutting board and slice between the bones. Serve with the remaining barbecue sauce on the side.

Option 2: If It’s Raining (Oven Method)

1. Heat the oven to 325°F and arrange a rack in the middle position. (If the ribs were in the fridge, take them out and let them sit at room temperature for at least 20 minutes while the oven heats).
2. Keep the ribs in their sealed foil packets, place on a baking sheet, and roast in the oven until fork-tender, about 2 hours.

Enjoy the food, enjoy your family, and give yourself credit for the work you put in every single day.

Happy Labor Day,

David