Everyone knows that where there's smoke, there’s fiery ribs (triple flame emoji!), but sadly not all home cooks have the time, space, or firepower to properly cook a delicious rack of barbecue babybacks on a smoker.

Think beyond wood chips and charcoal.

We’ve got spicy chili oils and creamy avocado sauce on deck.

Start with a relaxing bacon rub.

Stock up on fish sauce, lemongrass, and plenty of garlic, according to the chefs behind Madame Vo BBQ.

Sizzling meat without the fiery heat of a tabletop grill.

You can’t have a cheeseburger without cheese.

Okay. We get it.

Every proud owner of a grill has their own way of barbecuing, and most don't take kindly to backseat grilling advice.

Grilling is most associated with the late afternoon and early evening, a time when burgers are on people’s minds, cornhole bags are ready to fly, and cold beers are bountiful.

Hamburgers and hot dogs.

Imagine this: It’s the middle of summer — the sun is anchored high in the sky and beads of sweat are dripping off of your face as you tend to the burgers and hot dogs you have charring on the grill.