Nothing complements serene summer nights like a meal alfresco —making July the ideal time for celebrating National Grilling Month.

From neighborhood block parties to backyard barbecues, grilling has transformed into a summertime staple for many Virginians. While grilling was invented some 500,000 years ago, backyard barbecues are a relatively new tradition—only gaining popularity in the 1950s as families settled into the suburbs.

Celebrate the long-beloved tradition of outdoor cooking with family, friends or neighbors. If you’re looking to boost your grilling game, these steak kabobs and baby back ribs are surefire crowd pleasers.

Before firing up the grill or setting out the party platters, ensure that all food has been properly handled—summer heat breeds risk of serious food-borne illness. When the meal is over, refrigerate any leftovers within two hours or one hour if exposed to temperatures 90 degrees or higher.

Click here for more cookout safety tips.

Grilled Sirloin Steak Kabobs

8 ounces red-skinned potatoes
1 pound boneless beef top sirloin steak
4 ounces portobello mushrooms
4 ounces cherry tomatoes
1 tablespoon olive oil
1 tablespoon steak seasoning blend

For the basting sauce:
4 tablespoons butter
1 teaspoon fresh rosemary
2 teaspoons fresh parsley
1½ teaspoons minced garlic

For garnishing:
1 teaspoon fresh parsley
1 teaspoon fresh rosemary

To make the basting sauce, combine butter, parsley, garlic and rosemary in a small pot. Melt the butter mixture over low heat on the stove top or on your grill until melted. Stir occasionally.

Cut potatoes into 1½" pieces. Place them in a microwave-safe dish, and cover them with vented plastic wrap. Microwave on high for 6-8 minutes or until just tender, stirring once. Cool slightly.

Cut beef top sirloin steak into 1¼" cubes. Combine beef, mushrooms, tomatoes, potatoes, olive oil and steak seasoning in a large bowl and toss. Alternately thread beef and vegetables onto metal skewers.

Place kabobs on a grid over medium heat and ash-covered coals. Grill for 9-12 minutes for medium rare to medium (145°-160°) doneness, turning them once and brushing with sauce during the last 5 minutes. If grilling over medium heat on a preheated gas grill, grill for 8-10 minutes.

Remove kabobs from the grill, and brush with remaining sauce. Garnish with the rosemary and parsley mixture.

—Recipe adapted from BEEF. It’s What’s for Dinner.

Tangy Grilled Baby Back Ribs

4 pounds pork baby back ribs
salt and pepper to taste
1 cup French dressing
2 tablespoons onion soup mix
2 tablespoons honey
1 tablespoon soy sauce

Season ribs with salt and pepper. Grill ribs over indirect medium heat for 1½ -2 hours until tender.

Combine dressing, soup mix, honey and soy sauce in a small bowl, and mix well. Let stand for 15 minutes or until needed.

Brush ribs with sauce during the last 15-30 minutes of cooking. Serve remaining sauce with ribs.

—Recipe adapted from the National Pork Board.