Preparation Notes: If making homemade ice cream, prepare it up to several weeks ahead and store in a covered container in the freezer. The pie crust can be made several weeks ahead, covered and frozen, or several days ahead and refrigerated, as indicated in the recipe. (Alternately, you can use your favorite store-bought unbaked pie crust.) The barbecue sauce and pepper cabbage salad can be prepared up to three days in advance, covered and refrigerated. The beans can be assembled or fully baked and refrigerated. One day ahead, toast the pita bread and store in an airtight container. Prepare and refrigerate the macaroni salad and yogurt dip. Rub the ribs with the dry rub, cover and refrigerate.
The morning of the event, shuck the corn, clean the vegetables for the dip and refrigerate both. Make the pie and keep at room temperature. If the beans were only assembled, start baking them about 2-1/2 hours before serving. Otherwise, plan for about one hour to reheat. Heat the grill and start the ribs and chicken as indicated in the recipes. Set the salads and dip at room temperature for about thirty minutes to remove the chill. Add the tomatoes to the potato salad. Serve the dip with the vegetables and pita triangles when the guests arrive. Cook the corn using one of the methods provided in the recipe. Before dessert, place the ice cream in the refrigerator for about fifteen minutes to soften slightly before serving with the pie. That's it. Relax and have a great day!