King of Prussia - Light My Fire

The heat is on for the best gadgets and gear for a thrilling, grilling season.

Let's face it, grilling is a guy thing. Somehow once the calendar reads June, the backyard becomes his arena, a place where he feels at ease, with a beer in one hand and a spatula in the other. If you're dying to upgrade that hand-me-down grill gear he's had since the age of the cavemen or need a last minute gift (dad's day, maybe?), this is your season. There's a ton of new tools, servers, sauces, rubs and utensils, to take your backyard barbecue to a whole other level. Figure out your guy's grilling style (is he a hotdog and hamburger only man, a Bobby Flay wannabe or working on his skills?) and shop accordingly. Then sit back, relax, and let someone else do the cooking; you'll be more than happy to taste the rewards.

HOLIDAY HERO: He's the kind of dude who strikes up the coals during Fourth of July and other big days. His repertoire covers the basics-ribs, dogs, burgers, and ribeyes-and he's happy just flipping and adding sauce. He'll definitely need the Weber's Way to Grill Cookbook from Crate & Barrel that gives how-tos on barbecuing, and then some. And his new, go-to tool? The stainless steel Charcoal Companion Hot Dog Roller from Kitchen Kapers; it cooks five dogs at a time, and the rack holds them away from grates, so as not to get scorched.

WEEKEND WARRIOR: This guy is always up for a party, whether it's poolside or on the patio. His gear is more advanced, and he's willing to mix it up with kabobs, corn, filet mignon and authentic rubs. A set of four miniature Steak Thermometers from Williams-Sonoma will help get his medium rare just right. To give his usual chicken and meat a spicy, smoky twist, try one of these scrumptious sauces: Frontera Ranchers Barbecue Sauce or Smokehouse Sauce, both from Crate & Barrel, with just the right blend of tang and sweetness.

BOBBY FLAY WANNABE: Known as the king-king of the grill, that is-he follows the Food Network as closely as he does the Phillies. He'll experiment with fish, exotic meats and anything he deems grill-worthy, and sets up his outside space to resemble a gourmet kitchen. For this chef (you can call him that, he won't mind), only the best will do. Rock his world with innovative tools, like the BBQ Grill Wok from Smith & Hawken or a Meatball Grill Basket from Williams-Sonoma. Round up elegant serving pieces from Smith & Hawken's Toscana and Italian Countryside collections to complement his five-star food, and the rest is up to him.

Style Tips

Kitchen Confidential

Staying in? Williams-Sonoma turns any meal into a gourmet experience.

Yes, you know Williams-Sonoma is basically a kitchen store, giving your usual meals the five-star treatment with novelty equipment, serving pieces and foods. But it's also a real open kitchen, where the staff cooks on-site. Stop in to sample treats that promote their sauces, spices and mixes, observe a new technique or equipment, take a bona fide cooking class (Summer Cocktails is a recent one), or meet a celebrity chef (Martha Stewart is just one name who's visited for a book signing).

Not aspiring to be a gourmet chef? There's enough here to tempt you. Peruse the world-class cookware, from brands like Le Creuset, Lagostina, All-Clad and Mauviel. And take a look at their pantry, set up like a food hall from Europe for Olivier Oils, Tupelo Honey and Belgium Pancake Mix. Dine in style with Emile Henry artisan dinner plates and monogrammed linens; for patio parties, check out the Nito woven chargers, and melamine plates and trays. Chances are, you'll want to eat in more often. Bon appetit!

Smokehouse Ribs

Ingredients:

1/4 cup chili powder
2 Tbs. sweet paprika
2 tsp. dried oregano
1 tsp. cayenne pepper
6 lb. spare ribs, cut into 3 slabs, each about 16 inches long
Kosher salt and freshly ground black pepper, to taste
1/2 cup wood chips
1 cup barbecue sauce

Directions:

In a small bowl, stir together the chili powder, paprika, oregano and cayenne. Rub the ribs on both sides with the spice mixture and season generously with salt and black pepper. Place the ribs on a baking sheet, cover with plastic wrap and refrigerate overnight.

Put the wood chips in a small bowl, add water to cover and soak for 30 minutes. Drain the wood chips and place them on a smoker tray to one side of a gas grill. Preheat the grill on medium-high heat, covered, until the wood chips begin to smoke, about 10 minutes. Turn off all but the left and right burners and reduce the heat to medium.

Set a grill-top smoking rack in the center of the grill over indirect heat. Place one slab of ribs on each shelf of the rack (the bottom slab will sit directly on the grill grates). Cover the grill and cook the ribs until the meat is tender and pulls away from the bones, about 2 hours, rotating the ribs among the shelves every 45 minutes. During the last 20 minutes of cooking, baste the ribs occasionally with the barbecue sauce.

Transfer the ribs to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the ribs between the bones and arrange on a warmed platter. Serves 6.