And, remember us here on the East Coast who are rained out and eating Dominoes or Kentucky Fried Chicken.  We will take any and all donations of great tasting, cooked outside on the grill food, you just have to deliver, and you might want to think about getting out your Ark for the trip.

WINDY CITY MEXICAN GRILLED CORN
       THIS MAY BE the most singular grilled corn you've ever eaten. I first tasted it at the central food market in Oaxaca, Mexico. Closer to home, it turns up at the Maxwell Street Market near the Mexican-American neighborhood of Pilsen in Chicago. Mayonnaise, cheese, and corn may seem like strange bedfellows--you'll just have to trust me that the combination tastes better than it sounds. The dish is wonderfully interactive: You and your guests get to slather and season your corn however you please.
       Method: Direct grilling
       INGREDIENTS
 8 ears sweet corn in the husk
 1 cup mayonnaise (preferably Hellmann's)
 1 cup (about 4 ounces) grated Cotijo, Romano, or Parmesan cheese
 3 tablespoons pure chile powder
 Lime wedges
 You'll also need: Butcher's string
DIRECTIONS
       Shuck the corn, stripping the husk back as though you were peeling a banana, but leaving the husk attached at the stem end (leave the stem on). Holding an ear of the corn in one hand, gather the husk together so that it covers the stem and then tie it with a piece of butcher's string. This forms a sort of handle. Remove the corn silk. Repeat with the remaining ears of corn.
       Place the mayonnaise, cheese, chile powder, and lime wedges in small attractive bowls. Have these ingredients ready on the table, along with butter knives for spreading the mayonnaise.
Set up the grill for direct grilling and preheat to high. When ready to cook, arrange the corn on the hot grate so that the husks hang over the edge of the grill (this keeps them from burning) or place a folded sheet of aluminum foil under the husks to shield them. Grill the corn until nicely browned on all sides, 2 to 3 minutes per side (8 to 12 minutes in all), turning with tongs.
       Transfer the grilled corn to a platter. To serve, tell everyone to spread mayonnaise on the corn, then, working over a plate or the platter, sprinkle the ears with cheese and chile powder. Squeeze lime juice to taste over the corn and eat the kernels right off the cob.
       Yield: Makes 8 ears; serves 4 to 8
       Note: I like to use chile powder made with ancho chiles. If you can't find it in a store near you, you can order it by mail.

JALAPENO JERK BABY BACK RIBS
       I first tasted these fantastic ribs at the Memphis in May World Championship Barbecue Cooking Contest, but their tropical roots are obvious. The pineapple glaze and barbecue sauce evoke the cookouts of Hawaii, while the jerk rub will resonate with Jamaican communities (and Jamaican barbecue fanatics) from Manhattan to Miami. The idea is to play the sweetness of pineapple juice against the heat of the jerk seasoning and jalapeño peppers.
       Method: Indirect grilling
       INGREDIENTS
       Advance preparation:
 2 to 3 hours for marinating the ribs
       For the ribs
 4 racks baby back pork ribs, (6 to 8 pounds total)
 1 quart pineapple juice
 1 bunch fresh cilantro, washed and coarsely chopped
 4 to 8 jalapeño peppers, thinly sliced
       For the glaze
 2 cups pineapple juice
 1/2 cup rice vinegar or cider vinegar
 3 tablespoons brown sugar
 3 tablespoons butter
 1/2 teaspoon freshly ground black pepper
       For the seasoning
       Dry jerk seasoning or 1/2 cup of your favorite commercial brand
Pineapple barbecue sauce
You'll also need: Rib rack
       DIRECTIONS
       Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.
       Place the ribs in a large nonreactive roasting pan. Pour the 1 quart of pineapple juice over them and add the cilantro and jalapeños. Let the ribs marinate in the refrigerator,covered, for 2 to 3 hours.
       Make the glaze: Place the 2 cups pineapple juice, the vinegar, brown sugar, butter, and black pepper in a heavy saucepan over high heat and bring to a boil. Let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 minutes, stirring occasionally with a wooden spoon.
       Set the glaze aside.

Drain the marinade off the ribs and discard the marinade. Blot the ribs dry with paper towels, then sprinkle the jerk seasoning all over them on both sides, patting it onto the meat with your fingertips.
       Set up the grill for indirect grilling and preheat to medium.
       If using a charcoal grill, place a large drip pan in the center. When ready to cook, place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 11/4 to 11/2 hours.
       When the ribs are done, they'll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. After 45 minutes brush the ribs with the glaze and brush them two or three more times before serving. If using a charcoal grill, after 1 hour you'll need to add 12 fresh coals to each side.
       Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks, cut the racks into pieces, or carve them into individual ribs. Serve the barbecue sauce alongside

covered, for 2 to 3 hours.
       Make the glaze: Place the 2 cups pineapple juice, the vinegar, brown sugar, butter, and black pepper in a heavy saucepan over high heat and bring to a boil. Let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 minutes, stirring occasionally with a wooden spoon.
       Set the glaze aside.