Learn from the best

Grilling Tips & Tricks

Watch our pitmaster champions as they share their secrets and get inspired
with tips from the biggest names in grilling!

Pitmaster Tips

Tuffy Stone – tender & juicy pork

tender & juicy pork
let the cook happen
know when ribs are done
let the meat rest
lift the ribs
fat side up
keep it simple

Partner Brand Tips

Have you tried replacing vinegar in your marinade with wine? Yes, it’s delicious, and so is the glass you enjoy while you prep!
Charcoal Grills Indirect Heat Method
Use the indirect method for larger cuts of meat that require 20 minutes or more of grilling time, or for foods so delicate that direct exposure to the heat would dry them out or scorch them, such as: roasts, ribs, or pork butts. Place food over the unlit part of the cooking grate.
Every griller’s essential sidekick, the Rapidfire Chimney Starter, is the fastest and easiest way to get grilling and start eating.
  1. Place 2 lighter cubes under the Rapidfire Chimney Starter and light.
  2. After 15-30 minutes the briquettes will have a gray ash.
  3. Pour the briquettes onto the fuel grate and preheat the grill
Weber Maintenance and Safety Tips
Sweeter wines are a great complement for spicy and smoky flavors. Try chilling down a bottle of our lightly fizzy and deliciously sweet wine with natural fruit flavors!
Our secret sauce for added flavor: try lightly splashing the meat with your favorite wine while it’s grilling. It will help preserve moisture and enhance the taste.
Charcoal Grills Direct Heat Method
Use the direct method for small, tender pieces of food that take less than 20 minutes to cook, such as burgers, chops, or marinated fresh pork. Place food over the coals on the cooking grate.
Tradition says best wine pairing for BBQ is anything red, but popular wisdom is all for sampling lighter, fruitier wines on a hot summer day!
Need a good brine to prep your Smithfield ribs? Try Tuffy Stone’s Apple Brine recipe:
  • 2 1/2 quarts apple juice
  • 1 cup kosher salt
  • 3/4 cup light brown sugar
  • 1/4 cup coriander seeds
  • 8 small bay leaves
  • 2 tablespoons plus 1 teaspoon whole black peppercorns
  • 2 tablespoons plus 1 teaspoon fennel seeds
  • 1 teaspoon crushed red pepper flakes
Combine all ingredients and refrigerate 24 hours in an airtight container.
At Gallo we don’t frown upon ice in wine. On the contrary, add as much as you like. Mix in fruit and you have a sangria!
90 seconds to Ribs