Spareribs, “St. Louis-Cut Ribs,” and Baby Back Ribsby Adam Perry Lang

The kingpin of barbecue shares his renowned rib rubdown routine for all to enjoy (and devour).

Maybe it’s because the weather is finally nice enough to cook outdoors, or maybe it’s because we haven’t had a three-day weekend since…well, it was too long ago, but Memorial Day has become synonymous with grilling, which in our mind is a great thing. And leave it to grill man Adam Perry Lang to come out with a new book on grilling, just in time. BBQ 25, his most recent addition to the barbecue cookbook canon, features 25 recipes for all our most basic grilling needs—like this recipe for spare ribs (or St. Louis-cut ribs or baby back ribs, whatever you’re into). Perfectly spiced and perfect for a large group, this is going to be your new favorite classic foolproof grilled ribs recipe.

Click here for the recipe.

Grilled Shrimp with Pineapple-Ancho Chile Salsa and Tortillasby Christopher Schlesinger and John Willoughby

Two grilling gurus offer an exotically flavorful creation that guests will love from start to finish.

There is absolutely nothing wrong with a grill pan, and when the weather is terrible it can be a barbecue lover’s good (if not best) friend. But now that the days are getting gloriously long and the weather gloriously warm, we are grilling outside, and there is nothing that beats the flavor that a real, fired-up grill imparts to food. Add smoky dried ancho chiles and sweet pineapple to the mix, and you’ve got a flavor combination that can’t be beat. Shrimp are grilled until perfectly opaque, chopped up, and served with warm grilled tortillas, and covered in that fruity-smoky-spicy salsa that your guests won’t be able to get enough of.

Click here for the recipe.

Grilled Artichokesby Steven Raichlen

This vegetarian dish from a five-time James Beard award winner will have even the most carnivorous crowd asking for seconds.

Peppers, onions, mushrooms, squash: These are the water-dense vegetables that are most commonly cooked on the grill. Artichokes? Not so much. But in fact, when grilled, the artichoke leaves become crisp like chips, and the mellow, savory flavor of the thistle becomes subtly smoky and rich. Plus, the whole thing is dressed in an addictive and aromatic garlic-parsley oil. Extra napkins would be a good idea.

Click here for the recipe.

Mini Ice Cream Sandwichesby Ellie Krieger

After a long, hot summer day slaving outside over a hot grill, this Food Network star serves up the perfect, edible way to cool down.

I scream, you scream, we all scream for a kid-friendly dessert that adults will love and can be made in just 15 minutes…or is that not how the saying goes? In any case, ice cream sandwiches are a clean-fun good time, and can really be made in any number of ways: vanilla ice cream and chocolate cookies, chocolate ice cream and vanilla cookies, strawberry ice cream and oatmeal cookies...you get the point.

Click here for the recipe.

Ginger Lemonadeby Arlen Gargagliano

A master mixologist quells your thirst for the most refreshing recipe to serve up at your next summer soiree.

Lemonade: that classic cool-off, that tangy treat, that summertime sipper, that juice that tastes so good with a shot of vodka. Ginger adds a layer to the flavor and makes this cocktail go down perhaps a little too easily.

Click here for the recipe.

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