Nothing says “summertime” like a sizzling steak, juicy chops, or fall-off-the-bone-tender ribs on the grill.

 

Hanger steak (sometimes labeled "butcher's steak" or "bistro cut") is highly flavorful but needs careful handling to prevent it from being overly chewy. First, give it a soak in a tangy marinade, and then slice the grilled steak thinly across the grain.

This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.

A slow roast in the oven makes these ribs tender, succulent, and delicious. Glaze them with tangy homemade barbecue sauce before finishing them on the grill.

Minced garlic, brown sugar, paprika, and cayenne create a thick and flavorful spice paste for marinating pork-loin chops. Serve these spicy chops with a cool potato salad.

The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.

Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.

Apple juice, whiskey, garlic, and mustard mingle in a sweet and tangy marinade that doubles as the sauce for juicy grilled flank steaks.

Slathered on sliced pork-loin chops, whole-grain Dijon mustard will meld with the meat's natural juices as it intensifies over the flame, creating a delectable sauce.

Thick sirloin steaks don't need anything more than salt and pepper in order to be grilled to succulent perfection. However, you can gild the lily by setting out bowls of Sweet-Onion Relish, Spicy Green Sauce, and Tomato-Ginger Chutney to top the sizzling steaks.

A simple chilled herb sauce cuts through the richness of grilled lamb chops for a summery, satisfying entree.

For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.

For perfectly tender baby back pork ribs, wrap them in foil and give them a head start in the oven. Brush the ribs with homemade or purchased barbecue sauce and brown them on a hot grill for a few minutes before serving.

Backyard barbecuing becomes an easy weeknight option with quick-cooking chops and a crisp cucumber salad.

Even a quick marinade in our mixture of garlic, rosemary, and Worcestershire will add enough flavor to make a difference when grilling, but for an even more sumptuous experience, leave it all in the fridge overnight.

If you bake the ribs -- and prepare the sauce -- a day ahead, the next night you can just cut them, brush them with sauce, and grill them, all in about ten minutes.

Make your cookout a special occasion with these thick rib-eye steaks marinated in garlic and fresh thyme. Grill the steaks over medium-high heat to create a nice char on the outside, and serve with a tomato salad and grilled garlic bread or your favorite side dishes.

Bake pork spareribs under a pungent glaze of smoky chipotles in adobo, honey, and mustard powder. Once the ribs are fork-tender, brush them with honey and give them a charred finish on a hot grill.

A dry spice rub made of crushed black peppercorns, coriander seeds, dill seeds, red pepper flakes, and salt elevates grilled strip steaks from good to great. You can double or triple the spice rub recipe so you're always ready for your next barbecue.

Garlic and sage, rubbed into the pork ahead of time, impart an earthy, aromatic flavor. The meat is then moistened by a beer marinade. The pork chops are basted on the grill with a tangy-sweet Saint Louis-style barbecue sauce.

Flat-iron steaks (dressed here with a relish of grilled tomatoes and scallions) lend themselves perfectly to grilling, with flesh that's marbled and juicy.

A sweet-savory marinade of soy sauce, brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, and red pepper flakes gives grilled flank steak mouthwatering flavor.

The hanger steak and fresh summer vegetables in this salad are infused with a rosemary-and-garlic-scented herb oil you make right on the grill. Balsamic vinegar and honey are then whisked into the oil to make a vinaigrette for the salad.

These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of smoky goodness.

A marinade of Worcestershire, mustard, cumin, and lemon zest lends lively flavor to juicy strip steaks.

Here's a sumptuous steak recipe that you can prepare up to a day ahead of time, letting the meat soak up as much flavor from the balsamic vinegar, rosemary, and sugar as possible.