Memorial Day weekend starts tomorrow, and more barbecue grills will be fired up over the next three days than on any other weekend this year.

And Weber, maker of the grills most of us have in our backyards, isn't satisfied with just being under your meat this summer, they want to be on top of it as well.
Taking advantage of their years of expertise in grilling, they've launched a line of eight seasonings and six marinades, specially formulated for use over a flame. Perfect for guys who want flavor without a lot of prep.

The seasonings include the standards you'd look for - Smokey Mesquite, Chicago Steak and Sweet & Tangy BBQ, Zesty Lemon - but also throw in N'Orleans Cajun, Kick'N Chicken, Veggie Grill and Chicago Steak. Just shake on and grill.

For those of us who prefer to marinade, Weber gives us a choice of White Wine & Herb, Black Peppercorn, Italian Herb, Chipotle, Tomato Garlic Pesto and Mesquite. Just add water and olive oil, seal in a bag with your meat or veggies, and marinade. And at around $1 per packet it's a cheap way to add a ton of flavor.

To get your Memorial Day weekend started, here's their recipe for
Beer Bathed BBQ Ribs:

PREP TIME: 15 MINUTES
MARINATING TIME: ABOUT 2 HOURS
GRILLING TIME: 2 to 3 HOURS

2 racks baby back ribs, 1 1/2 to 2 pounds each
1 package Weber® Grill Creations® Mesquite Marinade
1 cup Coors Light® beer, divided
1 large mango, peeled, pitted, and puréed
1 tablespoon dark brown sugar
Juice of 1 lime

1. Remove the thin membrane from the back of each rack of ribs. Lay the ribs on a large rimmed sheet pan.

2. In a small bowl mix the Weber® Grill Creations® Mesquite Marinade and 1/2 cup of the beer. Brush the wet marinade over both sides of the ribs. Cover with plastic wrap and refrigerate for 2 to 4 hours.

3. Allow the ribs to stand at room temperature for about 30 minutes before cooking. Lift the ribs from the sheet pan and reserve the excess liquid that drips onto the sheet pan. Cook the ribs, bone side facing down, over Indirect Low heat, with the lid closed, for 1 hour. Meanwhile pour the liquid from the sheet pan into a small saucepan. Add the remaining 1/2 cup of beer, the mango puree, brown sugar, and lime juice. Bring the mixture to a simmer over medium heat. Simmer for 1 minute and remove the saucepan from the heat.

4. After the ribs have cooked for 1 hour, brush them lightly on both sides with the beer mixture. Continue to cook the ribs over Indirect Low heat, with the lid closed as much as possible, until the meat is tender and has shrunk back from the ends of the bones, brushing the ribs every 20 to 30 minutes. The total cooking time will be 2 to 3 hours.

5. Transfer the ribs to a clean sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before slicing into individual ribs. Serve warm.

MAKES 4 SERVINGS

Seasonings from $2.99
Marinades $1.00 per pack
www.spiceadvice.com/weber to buy and for more recipes.