16 Crowd-Pleasing Recipes for Your Independence Day Grill

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[Photographs: Joshua Bousel, Shao Z, J. Kenji Lopez-Alt]

Can't decide what to make for the biggest cook-out holiday of the year? We've got you covered. From smoky ribs to spiced kebabs, juicy pork chops, and spicy chicken wings, we have 16 great excuses to fire up your grill this Fourth of July.

Before you get started, make sure you know how to these common grilling mistakes and check out more recipes to complete your Independence Day feast.

Grilled Spicy Chicken Wings With Soy and Fish Sauce

[Photograph: Shao Z.]

Chicken wings are marinated overnight in a salty-spicy mix of soy sauce, fish sauce, Shaoxing wine, and chilies. With great savory depth from the fish sauce, the wings are easy to prep and deliver great bold flavor. Let's just say those burger and rib standbys are gonna have to make some room on the grilling rotation.

Get the recipe for Grilled Spicy Chicken Wings With Soy and Fish Sauce »

Memphis-Style Dry Ribs

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[Photograph: Joshua Bousel]

Traditional Memphis dry ribs are cooked over charcoal, brushed with a vinegar mop every 15-20 minutes, and then finished with a dry rub. The result? Tender bones of tangy meat that showcase the hot-and-sweet herbal, earthy rub.

Get the recipe for Memphis-Style Dry Ribs »

Adana Kebabs (Ground Lamb Kebabs)

Adana Kebabs (Ground Lamb Kebabs)

[Photograph: J. Kenji Lopez-Alt]

These traditional Turkish kebabs are made with juicy lamb meat that's molded around flat metal skewers and grilled over live coals. The grilled meat is typically served as a platter with rice and salad, or inside a tightly rolled wrap made with Turkish lavash, along with a red onion and parsley salad seasoned with sumac. Before rolling up the bread, the grilled meat is sprinkled with a mixture of cumin, sumac, salt, and roasted chilies.

Get the recipe for Adana Kebabs (Ground Lamb Kebabs) »

The Food Lab's Perfect Grilled Steaks

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[Photograph: J. Kenji Lopez-Alt]

The ribeye comes with a large, tender eye of meat surrounded by a swath of fat and a cap that comes from the spinalis muscle. This cap is far and away the juiciest, most flavorful piece of meat that you'll find on any steak, and this is the best way to grill it (if you're working with other cuts of steak, just jump over to our complete guide to grilling steak).

Get the recipe for The Food Lab's Perfect Grilled Steaks »

The Best F&$king Grilled Chicken Sandwich Ever

The Best F&$king Grilled Chicken Sandwich Ever

[Photograph: J. Kenji Lopez-Alt]

Packed with crushed potato chips, bacon, lettuce, tomato, and two different sauces, this juicy, drippy, delicious grilled chicken sandwich is not only surprisingly quick and easy, it'll also rival any burger out there.

Get the recipe for The Best F&$king Grilled Chicken Sandwich Ever »

Shrimp Boil Skewers

Shrimp Boil Skewers

[Photograph: Joshua Bousel]

For your Independence Day cookout, pack all of the deliciousness of a shrimp boil into one colorful skewer, with seasoned sausage, potatoes, shrimp, and corn. You get the smokiness from the grill as a bonus.

Get the recipe for Shrimp Boil Skewers »

Grilled Jalapeño-Marinated Steak Sandwiches With Charred Onions and Cotija Mayo

Grilled Jalapeño-Marinated Steak Sandwiches With Charred Onions and Cotija Mayo

[Photograph: Joshua Bousel]

Grilled and sliced hanger steak makes a killer sandwich filling, especially when it's been marinated and paired with a cotija cheese mayonnaise and grilled onions. Cook the steak at high heat for a perfectly seared outside and a medium-rare inside.

Get the recipe for Grilled Jalapeño-Marinated Steak Sandwiches With Charred Onions and Cotija Mayo »

Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto

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[Photograph: J. Kenji Lopez-Alt]

Grilling and pesto are two of the quintessential flavors of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before slicing it into pinwheels and grilling it over hot coals.

Get the recipe for Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto »

Balsamic Glazed Baby Back Ribs

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[Photograph: Joshua Bousel]

Nothing can fulfill the defining barbecue trifecta of smoky, sweet, and tangy quite like ribs. This rendition combines a rub that features a trio of peppercorns with a low and slow cook over cherry wood. A brushing of balsamic barbecue sauce in the last half hour leaves the ribs with a glistening tangy-sweet glaze.

Get the recipe for Balsamic Glazed Baby Back Ribs »

Grilled Lobster with Lemon-Shallot Butter

Grilled Lobster with Lemon-Shallot Butter

[Photograph: Joshua Bousel]

Grilled lobsters were really fantastic—the meat is tender and sweet, and with an extra brushing of lemon-shallot butter, they have a nice brightness and richness that accentuates the natural flavor of the lobster. Quickly steam the lobsters as soon as you get them if they aren't going straight to the grill.

Get the recipe for Grilled Lobster with Lemon-Shallot Butter »

Spicy Cumin Wings

Spicy Cumin Wings

[Photograph: Joshua Bousel]

Earthy cumin coats whole wings that are grilled and then brushed with a spicy soy glaze to create a multi-layered, uniquely flavored wing. Skewering the wings stretches them out and makes them cook on the grill more evenly.

Get the recipe for Spicy Cumin Wings »

Smoky and Spicy Yogurt Marinated Chicken Kebabs

[Photograph: Joshua Bousel]

A riff on tandoori-style chicken, these chicken kebabs are marinated with yogurt and lemon, with smoked and hot paprika in place of the more traditional Indian spice blend. The result is a totally different but equally delicious dish.

Get the recipe for Smoky and Spicy Yogurt Marinated Chicken Kebabs »

Cambodian Grilled Lemongrass Beef Skewers

[Photograph: Shao Z.]

Kroueng is a variety of aromatic flavor pastes used in Khmer cooking, such as in these delicious beef skewers. A combination of fresh bay leaves, lemongrass, lemon and lime zests, and other aromatics recreate the flavor of much harder-to-find ingredients. Use a mortar and pestle for a paste with the most robust flavor.

Get the recipe for Cambodian Grilled Lemongrass Beef Skewers »

Smoky and Spicy Apricot-Glazed Barbecue Ribs

[Photograph: Joshua Bousel]

Sometimes the best ribs are made more simply and have bolder flavors, like this earthy, spicy rub and fruity, smoky apricot sauce. Mist your ribs with apple juice after the bark begins to darken to help keep it from blackening while adding even more flavor.

Get the recipe for Smoky and Spicy Apricot-Glazed Barbecue Ribs »

Grilled Skirt Steak Fajitas

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[Photograph: J. Kenji Lopez-Alt]

No one can resist fajitas, with the sizzling plate of meat and veggies. Make your own at home with marinated, ultra-juicy and tender skirt steak—we cook it over a very hot grill, and serve it with peppers, onions, and tortillas.

Get the recipe for Grilled Skirt Steak Fajitas »

The Best Juicy Grilled Pork Chops

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[Photograph: Joshua Bousel]

There are grilled pork chops, and then there are unbelievably juicy, charred-on-the-outside, rosy-on-the-inside grilled pork chops. The difference starts with using the right kind of chop, specifically center-cut rib chops. Brining keeps the chops moist while they cook on the grill.

Get the recipe for The Best Juicy Grilled Pork Chops »