It's been a long winter, but the mercury is finally rising, and once again home cooks across the country are firing up their grills. So, we've rounded up recently published and soon-to-be-released books on all things barbecue, which offer pro-tips from pitmasters and restaurant chefs, recipes to heat up an American classic, and a deep-dive into rubs and marinades.

The Barbecue Lovers Big Book of BBQ Sauces, by Cheryl and Bill Jamison, Harvard Common Press, April 21

According to the Jamisons, in good BBQ, the secret’s in the sauce. Here, you’ll find 225 recipes for barbecue sauces, marinades, mops, pastes, dry rubs, and condiments (like chutneys and flavored butters) from the James Beard Award winning duo.

American Burger Revival, by Samuel Monsour and Richard Chudy, Union Park Press, May 18

Chefs Samuel Monsour (once awarded “Best Burger” by Boston Magazine) and Richard Chudy (founder of Boston Burger Blog), are out to “electrify a timeless classic” with 120 recipes for no-ordinary burgers. Creations include the Filthy Pilgrim (with a mashed potato and gravy roll and pickled cranberries); the Morning After (with a French omelette); and the Ragin’ Cajun (with Creole mayo and muffuletta relish).

Franklin Barbecue, by Aaron Franklin and Jordan Mackay, Ten Speed Press, April 7

From one of the best pitmasters in the country, and owner of Austin’s wildly popular Franklin Barbecue (one PW editor recently remarked that she still regrets not having the patience to wait in line during a visit to the city), comes a “meat-smoking manifesto.” In this debut cookbook, Franklin covers the waterfront—everything from building or customizing your own smoker, to finding and curing the right wood, to sourcing the best meat, and, naturally, to cooking the best ‘cue possible.

Grill Nation, by David Guas, Oxmoor House, April 28

In this “encyclopedic guide,” the host of the Travel Channel’s American Grilled divulges the secrets he’s learned on the show. The book includes recipes for main BBQ dishes (beef, pork, chicken, fish, and game), salads, and desserts.

Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes, by Ray “Dr. BBQ” Lampe, Chronicle Books, April 21

Lampe, a frequent Food Network guest and cook-off judge also known as “Dr. BBQ,” dresses up meat, vegetables, and fruits with 120 recipes for marinades, injections, brines, rubs, and glazes.

Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling, by Joe Carroll, Artisan, May 12

Carroll, owner of the acclaimed and ever-packed Brooklyn restaurants Fette Sau and St. Anselm, offers his top 20 lessons to making fire-cooked foods at home, in addition to 75 recipes. We named it one of our top 10 cookbooks of the spring.