Whether today is spent reflecting on the lives of loved ones lost in our military’s service or you are celebrating the unofficial kickoff of summer, today’s a huge day.

When I contemplate Memorial Day, I think about all the people who didn’t make it back home. My 92-year-old father-in-law served in the Army and had been training with his fellow troops to storm the beaches of Japan. 😮 Mercifully the war ended just before they deployed!

We were among the fortunate ones. Bill was able to come back to attend college, start a career, and… 51 years ago today, he married his beautiful bride!

Yes, in our household, some Memorial Days are extra-special because they coincide with Bill and Cathy’s anniversary. (Like this year.)

We took them out to an extra-special dinner for their 50th last year. This year, Egan and I wanted to do something different and show our appreciation by cooking for them. We’re lighting up the new grill in honor of the love and sacrifices that his parents have made, and grilling a couple of their favorite items.

Today’s Menu:

  • Beef Ribs
  • Grilled Corn on the Cob
  • Potato Salad
  • Watermelon

With those four items, we’ve got a hearty meal!

I know the most important question anyone is going to ask us is how we prepared those ribs. 😉

It’s pretty easy. We took a page out of my Grilling Good Eats Guide, using the All American BBQ dry rub.

You can get your own free copy of the guide here.

This rub is especially perfect for hearty meats, especially because it complements most basic BBQ sauces well. The ribs STILL won’t need the sauce because the rub will have them delicious as is!

Yeah, we’ll still make some sauce, because Bill and Cathy like saucy ribs. 🤤

All American BBQ

  • 2 tbsp mild paprika
  • 2 tbsp packed dark brown sugar
  • 1 tbsp dry mustard
  • 1 tbsp chili powder
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper

I’m up early to apply that dry rub and give it about 8 hours to cure before we start the grilling process. With ribs, you could do it a couple of hours in advance, but I’m a huge fan of giving it up to 24 hours to help create that deliciously flavorful crust.

I can’t wait to see the look on Bill and Cathy’s faces as they dig in. 🥰

They deserve that love and appreciation.

How are you spending today?

To your well-being,
Coach Jeri