Now that the grill has become a fixture in suburban backyards, on balconies and even on city fire escapes, people are discovering that everything from tofu to onion rings takes on a completely different character when cooked over wood or coals. 

Grilling imparts an earthy, smoky flavor that can't be reproduced by any other cooking method. Best of all, you don't need a culinary school degree or an arsenal of high-tech gadgets to create a flavorful grilled meal.

One of my BBQ favorites is ribs.

Ingredients:

 1/2 cup lime juice or lemon juice
 1 bottle (18 oz.)  Barbecue Sauce
 1/2 cup water
 3 to 4 lb. pork baby back ribs

Preparation:

MIX 1 cup of the barbecue sauce, lime juice and water. Place ribs in shallow glass dish. Pour barbecue sauce mixture over ribs; cover. Refrigerate 2 hours or overnight to marinate. Drain, discarding marinade. PLACE ribs in foil-lined shallow pan. Bake at 350?F for 30 minutes. Remove from oven. PLACE ribs on grill over medium-hot coals. Grill 10 minutes on each side, brushing frequently with barbecue sauce. Serve with additional barbecue sauce.

Home economists from Kingsford, the barbecue experts, shared these tips:

Groom the Grill: Use a wire grill brush to loosen stuck-on food particles, then spray the grate with oven cleaner and rinse thoroughly, or wash with hot soapy water. When you're ready to grill, rub the grid with vegetable oil or spray with non-stick cooking spray to prevent food from sticking.

Stock up on Charcoal: You want to be ready when the grilling mood strikes so be sure to have enough charcoal on hand. Store briquettes in a cool, dry area. When charcoal absorbs moisture, it can be harder to light.

Have the Proper Tools: Tongs, especially long-handled ones, and a spatula are essential to help you turn food over without piercing, so you don't lose any delicious juices. And flame retardant mitts are nice to have. You might also want a vegetable grilling basket or a fish grilling basket. The vegetable basket keeps smaller foods from falling into the grill. The fish basket makes it easier to turn delicate fish filets.

Three-Step Grilling:

1. Arrange charcoal briquettes in a pyramid at the bottom of the grill.
   
2. Add approximately 2 1/2 ounces of lighter fluid to briquettes and carefully light with a match.
   
3. When coals are ready for cooking, spread in a single layer or bank them, set grilling grid in place and put on the food.

The Right Heat: When you roast or bake, you know when to add the food, based on the oven temperature. When you grill, you can estimate the temperature, too. Hold your hand, palm side down, about six inches from the coals. Count "one thousand one, one thousand two," etc., until the heat is uncomfortable and you have to pull your hand away. If you can keep your hand in place for:

• 2 seconds -- it's hot, about 375 F or more
  
• 3 seconds -- it's medium-hot, about 350 to 375 F
  
• 4 seconds -- it's medium, about 300 to 350 F
  
• 5 seconds -- it's low, about 200 to 300 F