I am setting you up large here. This is a great barbecue menu which can be paired with a green salad, maybe some pasta or potato salad (recipes posted) and strawberry shortcake for dessert (recipe coming) for a memorable meal. If someone doesn't like it they should never be invited to your house again. My rib rub recipe is based on Steven Raichlen's Barbecue Bible Memphis Rib recipe, but with a few personal touches. If you are into grilling and do not have this cookbook, get it. Makes a great Father's Day present, too!

INGREDIENTS FOR THE RIBS: Serves 8 - 10, or more with chicken!

• 3 racks of ribs - baby back or St. Louis style (I prefer St. Louis, they are meatier and grill better, IMHO)
• 1/4 cup smoky paprika
• 3 T. freshly ground black pepper
• 4.5 T. firmly packed light brown sugar
• 1 T. salt
• 1 T. oregano
• 1.5 tsp. cayenne pepper
• 1.5 tsp. garlic powder
• 1.5 tsp. dry mustard
• 1.5 tsp. ground cumin
• 1.5 tsp. chili powder
• 2T. Old Bay Seasoning (I am addicted to this stuff)

Feel free to make 2x this rub recipe and save the rest in a spice jar so that the next time you want to make ribs, the rub is all ready for you! Some people remove the silver skin from the back of the ribs. It can be hard to do, especially on the baby back ribs, but if you have the patience, do it! If not, the ribs will still be delicious. Rub the racks generously with the rib rub and let sit in your refrigerator for a minimum of 4 hours and up to 8 or more. Next we're gonna prep the chicken and corn.

I did not take any pictures of the raw chicken (sorry), but I basically take a bunch of drumsticks, put them in a large Ziplock bag and toss in some olive oil and Old Bay (addicted to it), plus some lemon juice and zest. Don't overthink this, it's not hard, just be judicious with the Old Bay, you only need enough to color the chicken.

Now for the corn! Being June, it's early for corn in New England, but there is some good Florida corn that makes its way up here. So I get some with the husk on. After carefully peeling back the husk and cleaning off the silk, I slather each ear with softened butter with a generous amount of Tabasco sauce mixed in. I would say I use 1 stick of butter and 1/4 cup of Tabasco. Feel free to use Frank's Hot Sauce, and even some oregano or dried herb. After slathering, fold the husks back up and leave these in the fridge until grill time. Let sit out 20 minutes to return to room temperature before grilling.

Now it is time to start that grill!! I am using a gas grill, and have soaked wood chips in water for an hour or so, and then wrap them in tin foil with a small opening at the top to extrude the smoke. Choose apple wood, mesquite, hickory, etc. depending on the flavor you like. Heat the grill to high until you see the wood chips start smoking, reduce to medium and throw your ribs on. If using charcoal, use indirect heat (coals to the side) and try to maintain a medium heat level. Cook the ribs for one hour.

I use a mop sauce this time, which should be applied after one hour of rib cooking. It is a simple concoction of 1 cup cider vinegar to 1/4 cup YELLOW mustard (don't get fancy here) and a little bit of salt. Mop once after an hour, maybe twice.

The chicken should take about 45 minutes or so. Feel free to add them shortly after the mop sauce goes on, or when the ribs have been on for an hour and change. Turn them frequenty and keep an eye on them so they do not burn! When the chicken is halfway done (25 minutes or so), add the corn and just tend the grill. The ribs are done in around 2.5 hours. Baby back ribs are smaller and cook quicker; St. Louis ribs have more meat and take a bit longer. The ribs are done when the meat is tender and pulls back from the bone. If the chicken and corn are done before the ribs, just take them off the grill and cover with foil. This is a delicious barbecue dinner, especially when cooked with love. Enjoy your Father's Day and enjoy your summer barbecue season! Tomorrow's recipe it on its way.