I see grill marks, could you describe the temperature and time you did the ribs? I want to know more, gas or charcoal etc., I like the pic and would like more info about how you did those nice looking ribs.
I grill year round, however in the summer when the vegetables are just picked, it's hard to beat corn on the cob from a farmer's roadside stand. There is a place as I drive into our town which has fresh corn picked daily. And the farmers markets, when I see something that just says "Eat Me!"
Grilled chicken wings tossed in Frank's Hot Sauce with blue cheese sauce on the side, which I am cooking this Friday! How about freshly picked sweet corn off the grill? Greek God's Honey yogurt with fresh raspberries? Deep fried cheese curds from the state fair? It's hard to pick just one.