Patriotic thoughts and good food

For those in the USA, Happy Independence Day!!! What a glorious time to be alive. Think of how much has been done by so many to get where we are today. A lot of hard work by millions of people, striving to be free and provide a good life for their children. 

This week’s Weekly Wrap-up is a look back at some of the famous people who led the way – the true pioneers of this great country. After you read their quotes, it’s time to get ready for the 4th of July feast, so I’ve included my famous and delicious barbecue recipe, and some great side dishes to fill up any empty spaces. If you love spare ribs, you are going to love this recipe. It’s easy and consistently a hit. 

With bowed head and a humble heart

I am well aware of the toil and blood and treasure it will cost us to maintain this declaration, and support and defend these states. Yet through all the gloom I see the rays of ravishing light and glory. I can see that the end is worth all the means. This is our day of deliverance. ~John Adams

“How little do my countrymen know what precious blessings they are in possession of, and which no other people on earth enjoy!” ~Thomas Jefferson

Freedom has its life in the hearts, the actions, the spirit of men and so it must be daily earned and refreshed – else like a flower cut from its life-giving roots, it will wither and die.  ~Dwight D. Eisenhower

“Any fool can criticize, condemn and complain, and most fools do. – Benjamin Franklin” ~Benjamin Franklin

My God!  How little do my countrymen know what precious blessings they are in possession of, and which no other people on earth enjoy!  ~Thomas Jefferson

This country will not be a good place for any of us to live in unless we make it a good place for all of us to live in.  ~Theodore Roosevelt

May the sun in his course visit no land more free, more happy, more lovely, than this our own country!  ~Daniel Webster

That’s the rub

Here’s my favorite BBQ ribs recipe:

First the rub mix by Derrick Riches – this recipe makes about enough for 6-9 racks of spare ribs. 


  • 1/4 cup garlic powder
  • 1/4 cup mild chili powder (use medium or hot to kick up the heat)
  • 3 tablespoons salt
  • 3 tablespoons black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons celery seeds
  • 1 tablespoon brown sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 3 teaspoons cumin
  • 2 teaspoons dry mustard
  • 2 teaspoons ground coriander
  • 2 teaspoons ground allspice


Mix together all ingredients until well combined. Store in an airtight container. May be stored for up to 6 months.

Quick and easy ribs

The first thing to do is to remove the silverskin from the backside of the ribs. A lot of people don’t do this, but it does improve the ribs. Use a flat knife, and because it’s so hard to grasp, I find a pair of needle nose pliers invaluable.

Cut large pieces of extra wide heavy duty aluminum foil – one for each rack of ribs.

Lay them out on a work surface and place a rack, ribs down, meaty side up, in each one.

Pour the rub mixture over the meaty surface and rub it into the surface. Do not overdo the rub. It doesn’t take a lot to do the job. 

I don’t see any need to put rub on the back side (bone side).

Now pick up the two long edges of the foil and bring them together in the middle. Fold them over each other, creating an airtight seal. Fold until it is securely bound. Now fold the ends over and the meat should be sealed airtight. 

Optionally you can place the meat in the fridge for a few hours or overnight. It doesn’t make much difference.

Pre-heat oven to 375° 

I would advise putting them in a large tray, in case they drip. 

Cook for 2-3 hours 

Check at 2 hours with fork between the ribs. If fork enters easily and meat is pulling off the bone, it is ready.

When they are done, if you like, you can open the foil and spread Sweet Baby Ray’s BBQ sauce on them (or any other BBQ sauce) and place them under the broiler for a few minutes. Do not burn the sauce.

Or you can remove the ribs from the foil, place them on a pre-heated grill, baste them with sauce on both sides. Cook on both sides for a few minutes. Once again, don’t burn the sauce.

Remove and enjoy the best ribs you’ve ever had. (Wear stretch pants for maximum enjoyment)

Cole slaw

My wife makes this cole slaw and I love it. If you like no-mayo cole slaw I suspect you’ll love this too. 


  • ¾ c. Sugar
  • ½ t. Celery seed
  • ⅛ t. Pepper
  • ½ c. Vinegar
  • ½ t. Salt
  • ½ c. Oil (we use Extra Virgin Olive Oil but whatever you like is fine)
  • 1 head of cabbage

Heat sugar and vinegar in a small saucepan. Dissolve the sugar completely. Remove from the heat and add salt, pepper, oil, and celery seed. Mix well.

Pour over shredded cabbage. Mix well, cover and chill, preferably overnight. This mix will keep for quite a while.

Potato salad

Make a lot of this. It’s a treat to find left-overs in the fridge the next day. Yumm.


•6 c. Cubed potatoes (Yukon or red)

•½ c. Chopped bell pepper

•¼ c. Minced red onion

•¼ c. Oil

•2 T. Red wine vinegar

•1 T. Dijon mustard

•1 T. Mayonaise

•½ t. Salt

•¼ t. Pepper

Cook potatoes. Cover with water and boil about 10 minutes, being careful not to overcook. Drain immediately and cool.

Add bell peppers and onion.

Whisk remaining ingredients and pour over potatoes mixture, tossing gently. 

Cover and refrigerate. 

That’s a wrap

Have a wonderful weekend. You guys and gals are the greatest, not matter where you live. I hope you enjoy these words of wisdoms and tasty recipes. I’ll talk to you next week. But before I go, here’s some comforting words from Erma Bombeck:

“You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism.” ~Erma Bombeck

Wishing you the best of fortune, Randall

This article was written by Randall Soules, remodeling coach, adviser, educator, and creator of the Scientific Remodeling System, showing you better ways to advance your business, raise your profits, and improve your life, through the use of superior remodeling processes. If you would like to discover better ways to run your business, click here. He also provides his uniquely customized one-on-one coaching to a select group of contractors. Feel free to contact Randall at

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