25 + Impressive Main Dishes for Your Labor Day BBQ

Sticky-sweet, smoky, salty ribs are one of summer’s greatest pleasures. I’ve made smoked ribs an annual tradition in our house, taking advantage of summer’s long holiday weekends to slow-smoke dry-rubbed baby backs on our charcoal grill. Needless to say, this is a recipe I’ve spent years perfecting.

There are two methods that you can use to cook these pitas: You can pan-fry them on the stovetop in some oil, or throw them onto an outdoor grill. Either way is delicious, but I prefer the grill method since there’s no cleanup and the only oil you need is for oiling the grill grates.

Korean BBQ is such a fun meal out, especially if can find a place that has the individual grills in each table. You just pick out your proteins and vegetables, and then grill them over flames right at your own table! (I can’t imagine what those restaurants’ insurance bill must be.)

If you’re looking for a variation on the standard meatball, it’s time to consider kofta. It is essentially a spiced meatball with many versions that can trace their origin across the Eastern Mediterranean and Central and South Asia.

An unusual favorite of mine that’s perfect for summer? Grilled pineapple! Brushed with whiskey glaze and accompanied by sliced jalapeños, these burgers are a little steakhouse, a little Hawaiian vacation, and a lot delicious.

Make a double batch of the recipe and freeze half of the marinated chicken for a future meal.

Hot off the grill, this spicy Korean chicken will not disappoint. Using chicken drumsticks and chicken thigh meat doused in a spicy, flavorful marinade, this grilled chicken needs to make an appearance on your dinner table soon!

If you have a rotisserie attachment for your grill hanging around, it’s time to dust it off (and if you don’t have one, now might be the time to finally buy it).

Halloumi is one of the few cheeses that is actually sturdy enough to be grilled, and I like to take full advantage of that property.

You can prepare them in advance, and they’re practically a meal unto themselves when served along with couscous, potato salad, or a grain-based dish. And what a great way to showcase summer’s bounty of vegetables!

These cauliflower “steaks” demonstrate that more than almost anything else I’ve grilled; their tongue-in-cheek name is a good indicator of how satisfying a centerpiece they make on any table, vegetarian or not. They’re smoky and spicy, with a squirt of lime and flurry of cilantro.

It lends a nice crispy texture to the edges (think potato chip!) and a smoky flavor that you just can’t get out of a pot of boiling water.