Summertime beckons a Grille Party!  The secret to good BBQ ribs is to follow through on a 4-step process. 1) Whether beef or pork, the protein needs to be marinated overnight. Make a rub of molasses, red pepper, paprika, kosher salt and fresh ground pepper. Coat the ribs with the rub and seal in the refrigerator for 12 to 24 hours. 2) In a large gumbo pot on the stove, boil the ribs until tender, in hot water mixed with honey mustard. This will get the ribs to the point of “falling off the bone.” 3) Now, on the outside grille, smoke the cooked ribs on a grille safe tray with multiple holes for 6 minutes. Coat the ribs with your favorite BBQ sauce and smoke for 5 more minutes. Remove the ribs from the grille to dish that is oven proof. 4) When the guests arrive, within an hour, just heat the delicious ribs in the oven. Never waste a good fire, when utilizing charcoal, seafood appetizers taste fantastic when smoked with corn husks. So, peel the corn husks, without the silks (and reserve the corn). Carefully, toss the corn husks directly onto the coals and place the grille rack on top. Then, set your seafood selection, on a grille safe tray with holes onto the grille rack. Cover. Corn infused smoke will bellow and flavor the seafood.  This only takes a few minutes.  (Try crab claws, fish strips and/or shrimp.) It is grandly delicious! Boil the corn cob on the stove and you have a hands on, roll-your-sleeves up, summer party! Menu review: Arrival corn smoked seafood, BBQ ribs, corn on the cob and friends who love good home grilling! © Kelly McBride Loft