Nothing says summer more than a platter of ribs hot off the grill. Experts say the key to good barbecue is the sauce. I will add that a spice rub is equally important. A dry rub infuses an extra layer of sweet and spicy flavor into the ribs while they cook. And if they're left to marinate with the rub for several hours or overnight before grilling, you will be rewarded with succulent, deeply flavorful meat.

During the marinating process, the salt in the rub will pull out moisture from the meat, which will be reabsorbed, while the spices will stick to the exterior and form the coveted crispy bark during grilling.

I make a salty-sweet rub for ribs. It can be as simple as sugar and salt, which act as a cure for the meat, ensuring that each morsel will hit that lip-smacking flavor balance and juicy succulence you want. To that simple combo, aromatic spices can be added, such as cumin and paprika, plus a shake of cayenne for a kick of heat.

If you have the time, prep these ribs at least eight hours ahead or the night before grilling. Refrigerate them loosely covered. (They can also be rubbed just before grilling. Let them stand at room temperature while you prepare the sauce.) Then grill them low and slow, until the meat is tender and juicy. Use the sauce to baste the ribs only during the last 10 minutes or so of grilling. This will be just enough time to allow the sugars to caramelize without burning. Pass the remaining sauce for slathering and dunking to everyone’s taste.

Sticky Smoky Baby Back Ribs

Active time: 25 minutes

Total time: 4 hours, plus marinating time

Yield: Serves 4 to 6

Rub:

2 tablespoons kosher salt

1 tablespoon dark brown sugar

1 tablespoon granulated sugar

1 tablespoon ground cumin

1 tablespoon sweet paprika

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper, or to taste

2 racks baby back pork ribs, 3 1/2 to 4 pounds, membrane trimmed

Sauce:

1 cup ketchup

1/2 cup dark brown sugar

1/4 cup soy sauce

1/4 cup bourbon

2 chipotles in adobo, minced, with juices

2 tablespoons Worcestershire sauce

2 tablespoons balsamic vinegar

3 garlic cloves, minced

Combine the rub ingredients in a small bowl. Spread the ribs on a rimmed baking sheet and coat on all sides with the rub. Refrigerate, loosely covered, for up to 24 hours. Remove from the refrigerator 30 minutes before grilling. If you prefer to grill the ribs right away, coat the ribs with the rub and let stand for 30 minutes while you prepare the sauce.

Combine the sauce ingredients in a small saucepan. Bring to a boil, then reduce the heat to medium-low and simmer until slightly thickened, about 15 minutes, stirring frequently.

Prepare the grill for indirect cooking over low heat (250 to 275 degrees). Arrange the ribs on the grill grates over indirect heat and grill until the meat is tender, 2 1/2 to 3 hours, turning once or twice. Remove, and using mitts to protect your hands, cut into individual ribs or pairs of ribs.

Return the ribs to the grill and cook over direct medium heat until they begin to crisp, 8 to 10 minutes, basting with the sauce and turning as needed. Serve with the remaining sauce.

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Summer is all about grilling, which means everyone should have a go-to marinade up their sleeve for soaking and basting their favorite grillables. This no-fail marinade is tangy and sweet, with a kick of garlicky Sriracha for heat. It’s also amenable to almost anything you would like to grill, including meat, chicken, fish and vegetables.

One protein that always loves a good marinade is chicken breast, which is essentially a blank slate when it comes to cooking. The white meat is mild and can easily dry out, so a juicy marinade does double duty in terms of boosting flavor and tenderizing the meat. There are a couple of tricks to drive the marinade flavor into the chicken. One is to score the whole breasts crosswise on the diagonal, about 1/4-inch deep, which allows the marinade to seep into the meat. Another option is to cut the chicken breasts into large chunks and thread them onto skewers. Not only are skewers fun to eat, but the chunks provide more surfaces and edges that can char and crisp on the grill -- because who doesn’t like all those crispy bits?

Sriracha is the ubiquitous Thai red chile sauce with a rooster on the label, which explains why it’s often referred to as Rooster Sauce. While it’s a handy squeeze bottle for seasoning Asian-inspired dishes, it’s also an essential condiment for, well, almost anything. It’s wonderfully balanced with salty, sweet and spicy heat, and a little dab enhances dressings, dips, vinaigrettes and, of course, marinades.

When preparing the skewers, make sure to cut the chicken and vegetables in similar-sized pieces to ensure even cooking.

Grilled Sriracha Chicken Skewers

Active time: 20 minutes, plus marinating time

Total time: 8 to 10 minutes

Yield: Serves 4 to 6

Marinade:

1/4 cup lemon juice

1/4 cup soy sauce

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons Sriracha

2 tablespoons Dijon mustard

2 tablespoons light brown sugar

2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 large red bell pepper, stemmed and seeded, cut into 1-inch pieces

1 large red onion, cut into 1-inch pieces

Sea salt and freshly ground black pepper

Note: If using bamboo skewers, pre-soak in warm water for at least 30 minutes.

Whisk the marinade ingredients together in a large bowl. Add the chicken and stir to coat. Cover and refrigerate for at least 2 hours or up to 6 hours, stirring occasionally. Remove the chicken from the refrigerator 30 minutes before grilling.

Thread the chicken pieces on skewers, alternating with the pepper and onion pieces. Brush the skewers with some of the marinade, then discard the remaining marinade. Season the skewers with salt and pepper.

Grill the skewers over direct medium heat until well-marked and thoroughly cooked through, 8 to 10 minutes, turning as needed.

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Carrots are the boss of this salad. Available year-round, carrots are a salad staple, and their flavor varies depending on the season. Summer carrots are fresh, bright and grassy. They bridge springtime’s baby carrots, which are more vegetal and earthy, and the fall season’s mature, sugar-packed and woodier carrots.

Roasting summer carrots coaxes out their natural sugars, amplifying their sweetness and lemony flavor. Heirloom carrots bring a riot of color to the plate and contribute their subtle flavor nuances, elevating the carrot presence beyond one-note. Red carrots are the most similar in flavor to orange carrots, while white carrots are very sweet. Purple carrots are the show-stoppers: They are sweet, slightly peppery, and their purple exterior hides a vibrant orange interior.

Carrots are delicious accompanied by fresh and frilly summery herbs, such as dill, cilantro and chervil. Any of these herbs can be used in this salad, and you can mix them up to your taste. In this recipe, there is an equal mix of dill and cilantro. As for the grains, sauteed Israeli or pearl couscous adds a wonderful toasty, nutty flavor to the salad. Other grains can be used as well, including farro, freekeh or bulgur.

Roasted Carrot and Couscous Salad

Active Time: 40 minutes

Total Time: 40 minutes

Yield: Serves 4

Extra-virgin olive oil

1 cup Israeli (pearl) couscous

1 cup water

2 tablespoons fresh lemon juice

Kosher salt

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon finely grated lemon zest, plus more for garnish

1/4 teaspoon Aleppo pepper or crushed red pepper flakes

2 bunches thin rainbow carrots, about 1 pound

Freshly ground black pepper

1/2 cup packed mixed chopped fresh herbs, such as dill, cilantro or chervil

1/2 lemon, plus wedges for serving

Heat 1 tablespoon oil in a skillet over medium heat. Add the couscous and toast until golden, 1 to 2 minutes. Add the water (it will sizzle and steam), lemon juice and 1/2 teaspoon salt. Cover the skillet and simmer over medium-low heat until the couscous is tender and the liquid is absorbed, 8 to 10 minutes. Transfer the couscous to a bowl and stir in the garlic, cumin, lemon zest and red pepper flakes. Cool to room temperature.

Heat the oven to 400 degrees.

Trim the ends of the carrots and peel. If thick, halve lengthwise. Place the carrots in a large bowl. Add 1 tablespoon oil, season with salt and freshly ground black pepper, and toss to coat. Spread the carrots on a rimmed baking sheet and roast in the oven until lightly charred and crisp-tender, about 20 minutes, depending on the thickness of the carrots. Remove and cool to room temperature.

Mix half of the herbs into the cooled couscous. Divide between serving plates. Arrange the carrots over the couscous. Lightly drizzle with olive oil and a squeeze of lemon. Sprinkle with the remaining herbs and lemon zest.

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