Summer’s been a sizzler this year, making AC bills spike. With budgets getting tighter, it's time to take cost cutting measures. Start with economizing on the grill.

Less expensive meats make the backyard barbecue bash affordable. I’m talking beyond hot dogs and brats. Instead consider cheaper cuts of beef and pork. Granted, these are usually lower fat cuts that are less tender and require a little extra care. One such traditionally cheaper cut is ribs.

"The secret to any rib (beef or pork) is to cook them low and slow so you get tender meat and great flavor," says Chris Lilly, owner of Big Bob Gibson Bar-B-Q in Decatur, Alabama and six-time Memphis in May Champion.

While some more expensive meat cuts tend to get a lot of attention, try simulating your budget by substituting a cut with one that costs less. Try grilling chicken wings instead of chicken breasts or flank steak or flat iron (shoulder blade) instead of sirloin. Use a different sauce to dress-up that pork steak or chicken as a South Carolina style vinegar or mustard base blend. A recent sauce discovery I’ve embraced for grilled chicken is Alabama-style White Barbecue Sauce. Sauces are low-cost add-ons that can deliver big flavor making cheaper cuts gourmet.

The best money saving tip any grill master will give is to not over cook. Over cooking makes food dry and can’t be fixed no matter how much sauce you pour on. Best why to prevent overcooking is to know when to use direct or indirect heat. Direct heat is great for fast grilled items you want to sear and cook fast like a brats or burgers. Indirect is for slow cooking meats as ribs or brisket.

To grill using the direct method on a charcoal grill: Spread prepared coals evenly across the charcoal grate. Set the cooking grate over the coals and place food on the cooking grate. Place the lid on the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

To grill by the direct method on a gas grill: Preheat the grill with all burners on High. Place the food on the cooking grate, and then adjust all burners to the temperature noted in the recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

To grill by the indirect method on a charcoal grill: Arrange hot coals evenly on either side of the charcoal grate. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces. It also helps prevent flare-ups. For longer cooking times, add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.

To grill by the indirect method on a gas grill: Preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.

Indirect method is the best way to grill foods that are delicate such as fish and vegetables and would dry out or scorch if placed over a direct heat. By mastering the direct and indirect technique of barbecue, you’ll be able to utilize all those great summer grill foods while saving you cash on your backyard bash.

Grilled Salsa Steak Appetizer

1-pound flat iron or flank steak

1 cup thick and chunky salsa, divided

2 tablespoons fresh cilantro

24 large corn tortilla chips

1/2 cup guacamole

24 fresh cilantro leaves

Place beef with 1/2 cup salsa in a food-safe plastic bag; turn steaks to coat. Close bag, refrigerate 15 minutes to 2 hours. Remove steaks from marinade; discard marinade. Combine remaining 1/2 cup salsa and chopped cilantro, cover and refrigerate. Place steaks over direct ash covered coals. Grill, covered 10 –14 minutes for medium rare. Carve steaks into thin slices; cut slices into bite-size pieces. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately. Makes 24.

Spice Rubbed Chicken Wings with White BBQ Sauce

24 chicken wings

3 tablespoons olive oil

2 tablespoons chili powder

2 tablespoons paprika

1 tablespoon garlic powder

1 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground cloves

Pat wings dry with paper towels, then drizzle with oil and toss. Combine spices and rub over chicken wings. Place in a zip-lock bag and refrigerate for an hour. Grill wings over an indirect heat for 18 – 25 minutes or until tender and no longer pick at the bone. Brush with white BBQ sauce during last five minutes of grill time. Serve with extra sauce on the side.

Big Bob Gibson’s Alabama White BBQ Sauce

2 cups of real mayonnaise

1 1/2 cups apple cider vinegar

1/4 cup corn syrup

1/4 tablespoon cayenne pepper

Prepared horseradish and lemon juice to taste

Blend all ingredients until smooth in a food processor or blender. Brush sauce on grilled chicken during the last five minutes of cooking. Serve as a table sauce or as a dipping sauce. Editors note: Recipe has been adjusted for home use.

Carolina Vinegar & Pepper Barbecue Sauce

3 cups apple cider vinegar

1/4 cup red pepper flakes

1/2 cup Kosher salt

1/2 cup ketchup

2 tablespoons brown sugar

Mix all the ingredients together in a saucepan, bring to a boil and simmer for 30 minutes. Use as a basting or table sauce.

South Carolina Mustard Barbecue Sauce

4 cups yellow mustard

2/3 cup beer

1/2 cup apple cider vinegar

1/2 cup brown sugar

1/2 cup tomato puree

1 tablespoon Worcestershire sauce

1 tablespoon cayenne, or to taste

1 tablespoon cracked black pepper

2 teaspoons salt

1 1/2 teaspoons garlic powder

Combine all ingredients in a saucepan over a medium high heat. Cook until thicken. Makes about 6 cups.

Maple Mustard Glazed Spareribs

4 pounds spareribs

salt, as needed

1/2 teaspoon mixed pickling spices

1 small onion, coarsely chopped

2 teaspoons vegetable oil

1/2 cup maple-flavored syrup

1/4 cup vinegar

2 tablespoons water

1 tablespoon Dijon-style mustard

1/2 teaspoon freshly ground pepper

Sprinkle spareribs with salt. Tie pickling spice in cheesecloth and set aside. In a medium saucepan cook onion in oil until tender, about 3-4 minutes. Add cheesecloth packet, syrup, vinegar, water, mustard and pepper; simmer 20 minutes. Remove cheesecloth. Prepare medium banked fire in covered kettle-style grill. Grill ribs over indirect heat 1 1/2-2 hours, until tender. During last 5 minutes of grilling, brush ribs occasionally with maple glaze, turning to glaze evenly. Serves 4.