Memorial Day is often touted as the unofficial start of the summer grilling season, but I wonder: Is it really?

While the Saturday before Memorial Day is reportedly one of the most popular days of the year to buy a grill, the 2023 State of the Barbecue Industry report revealed that only about 44% of grill owners were going to use them on Memorial Day.

Good guesses as to why we're not rushing to fire up the grill on the holiday include the high price of meat and general cost of throwing a party. It also may be we'd rather enjoy the first three-day weekend of the year doing something a little more fun than planning, shopping for and hosting a cookout.

Even people who love to cook might take the weekend off: I'm actually planning on a long bike ride followed by a beer and slice of pizza at my favorite brewery in the woods.

It could also be we're bored with the ho-hum menu of burgers, hot dogs and chicken breast that tends to end up on the grill.

If you're in need of some grilling inspiration, we've got you covered with five rubs, sauces and marinades that will help take your grilling to the next level.

Dry rub

A dry rub is exactly what it sounds like — a combination of dry spices that are applied directly to meat before cooking. Intended to create a crispy bark on the surface while adding flavor, dry rubs usually start with a base of salt and paprika and whatever other spices you like for nuance and flavor. It also includes sugar, which when cooked, helps form a flavor-filled crust.

A classic dry rub is barbecue king Ted Reader's "bone dust," a blend of 13 spices that are equally spicy and sweet and perfect with ribs, steaks, burgers, chicken and seafood.

Wet rub

Looking for a rub that will not just flavor but also tenderize your protein? A wet rub is a mix of spices with a wet ingredient (often oil, vinegar or citrus ) to form a paste that's a cross between a marinade and a dry rub. Because a wet rub adheres to the surface of the meat better than its dry counterpart, it will increase the moisture and tenderness of the meat during the grilling process.

Wet rubs are just as versatile as dry rubs, which means they're great for pork, chicken, beef, especially when cooked low and slow, and seafood.

Marinade

A marinade is a cohesive mixture of oil, acid (such as vinegar, wine or fruit juice) and flavorings used to add flavor and tenderize meat. The breakdown of the protein allows fluids and seasonings to enter the meat, maintaining its moisture during grilling.

Meat that tends to dry out quickly on the grill, such as chicken breasts and pork loin, benefit greatly from a marinade. Fish and seafood can also take a swim in a marinade, but only briefly —15-30 minutes at most — or it can turn mushy.

Barbecue sauce

Barbecue sauce can be sweet or savory, depending on whether you use vinegar or tomato as a base. It can be used as a marinade for basting meat as it cooks on the grill, and also as a dipping sauce. Barbecue sauces are generally fairly easy to make, but can include a laundry list of ingredients to get the requisite balance of sweet, tangy and savory flavors.

Our sauce gets an upgrade from tamarind, a sticky tropical fruit with a sweet-sour flavor that is often used in Indian cooking.

Chimichurri

This mix of fresh herbs, garlic, oil and vinegar is traditionally used as a condiment for grilled meats, but you also can use it as a marinade. Common ingredients include parsley, oregano, garlic and vinegar, along with a few flakes of chili pepper, but really, any green herb works — think cilantro, basil or even mint.

Our recipe, adapted from chef Jose Andres, gets an extra kick from jalapeno pepper.

Bone Dust BBQ Dry Rub

PG tested

This recipe makes enough dry rub to last you for several weeks, if not the entire summer. The spicy mix is great on all kinds of meat — everything from ribs and chicken to beef and pork chops. I used it to give the tiniest kick of heat to grilled hamburgers.

1/2 cup paprika

1/4 cup chili powder

3 tablespoons salt

2 tablespoons ground coriander

2 tablespoons garlic powder

2 tablespoons white sugar

2 tablespoons curry powder

2 tablespoons dry hot mustard

1 tablespoon fresh ground black pepper

1 tablespoon ground basil

1 tablespoon ground thyme

1 tablespoon ground cumin

1 tablespoon cayenne

Mix all ingredients and store in a jar until ready to use.

Rub on chicken, beef or pork before throwing on the grill.

— "Gastro Grilling" by Ted Reader

Tamarind BBQ Sauce

PG tested

Tamarind — a sticky tropical fruit that's used as a condiment in Indian cooking — gives a sweet-sour note to the rich, smoky flavor of traditional barbecue sauce.

You can find tamarind paste in any Indian grocery store. I used it on chicken wings dusted with a little baking soda and salt and cooked in an air fryer.

1 (1-inch) piece ginger

2 cloves garlic

1 cup ketchup

1/3 cup packed dark brown sugar

1/4 cup tamarind paste concentrate

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon hot sauce

1/2 teaspoon kosher salt, plus more as needed

Freshly ground black pepper

1 habanero pepper. optional

1/4 - 1/2 cup apple cider vinegar

Peel a 1-inch piece of ginger. Grate on a Microplane until you have 1/2 teaspoon grated ginger. Grate 2 garlic cloves. Place the ginger and garlic in a small saucepan.

Add 1 cup ketchup, 1/3 cup packed dark brown sugar, 1/4 cup tamarind concentrate or 1/2 cup tamarind pulp reduction, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon hot sauce if desired, and 1/2 teaspoon kosher salt. Season with a few grinds of black pepper. Stir to combine and bring to a gentle simmer over low heat.

Add 1 whole, untrimmed habanero pepper (optional, for extra heat). Simmer, stirring occasionally, until reduced slightly and thick enough to coat the back of a spoon, 10-20 minutes.

Add 1/4 cup apple cider vinegar for a rich, sweet sauce, or 1/2 cup for a more tangy sauce. Stir to combine and simmer for 5 minutes more for the flavors to meld. Taste and season with more salt and pepper as needed.

Transfer to a serving bowl or storage container and let cool to room temperature. Remove and discard the habanero before using or refrigerating.

Makes about 1 1/2 cups.

— thekitchn.com

Chimichurri Sauce

PG tested

Fresh and garlicky, with just a touch of heat from minced chili pepper, this green sauce is terrific spooned over grilled steak. But you also can spoon it on top of roasted potatoes, use it to top tacos or stir it into Greek yogurt as a dip. I used it as a dressing for green beans.

Be careful not to over-process it into a paste in the food processor; you want the herby sauce to have some texture.

1 cup packed fresh flat-leaf parsley leaves

3/4 cup packed fresh cilantro leaves

1/4 cup packed fresh oregano leaves

1/4 cup red wine vinegar

6 cloves garlic

1/2 Fresno or jalapeño pepper, stemmed

Salt and freshly ground white pepper

1/2 cup extra-virgin olive oil

In a food processor, combine parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 teaspoons salt and 1/2 teaspoon pepper.

While pulsing the food processor, drizzle in 1/2 cup of oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl.

Makes about 1 cup..

— adapted from joseandres.com

Greek Lemon Herb Marinade

PG tested

It's always great to have a professional cook in the family. My daughter Catherine's boyfriend, Leo, who earned his degree in culinary arts at the Culinary Institute of America, shared this lemony, spice-heavy marinade. It is a surefire way to guarantee that your chicken dish will turn out moist and juicy — every single time. The citrus helps tenderize and add flavor to the meat.

I used it for boneless, skinless chicken thighs, but it's also great on chicken breast and can be used with lamb or fish.

4 tablespoons olive oil

2 tablespoons red wine vinegar

Juice from 2 lemons

4 garlic cloves, cut into small pieces

1 shallot, cut into small pieces

6 leaves fresh basil

2 teaspoons dried dill

1 teaspoon red pepper flakes

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon Greek Freak or any Greek seasoning blend

1 teaspoon oregano

1 teaspoon coriander

1/2 teaspoon dried mustard

1 tablespoon salt

Fresh pepper (10 turns on pepper mill)

Add all ingredients to food processor and blend thoroughly for 1-2 minutes, until mixture is smooth.

Once finished, pour marinade right over protein of your choice into a plastic bag or food-safe container. Massage marinade into protein and then let sit in fridge for at least 24 hours.

Makes about 1 cup.

— Leo Galeota

Wet Maple Brown Sugar Rub

PG tested

This easy wet rub is both savory and sweet, with a touch of spice. The sugar caramelizes beautifully, but you need to be careful with the heat because the rub can burn if it get too hot too fast. I used it on a thick salmon fillet.

2 tablespoons light brown sugar

2 tablespoons maple syrup

1 tablespoon Worcestershire sauce

2 teaspoons seasoned salt

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon hot or sweet paprika

1 teaspoon Italian seasoning

Dash cayenne pepper or pinch of red pepper flakes, to taste

Stir all ingredients together into a paste in a bowl or jar.

Apply to your meat or veggies of choice before cooking.

Makes about 1/2 cup.

— Gretchen McKay, Post-Gazette