When you’re looking for a place for ribs, you can’t go wrong with a Tony Roma’s – because it was actually called “Tony Roma’s: A Place for Ribs” for a long time before it settled down into its current identity as a steak house and rib joint.
Still, with its many locations across the country, Tony Roma’s is still solid choice for grilled meat — though it’s the baby back pork ribs that will always be the speciality of the house.
Assuming you’re throwing your own Labor Day barbecue — and, if you’re not, you should really get off your arse – Tony Roma’s grilling chefs sent along these simple, popular tips to make your own BBQ offerings restaurant quality.
Related: Barbecue Ribs: Fall Off The Bones Goodness
- Low and Slow. Keep the grill temperature at 350 F – 400 F for juicier, evenly cooked results. It may take a little longer to reach the end result, but slow and steady wins the (tasty) race.
- Veg Out. Meat might be the main course but don’t forget the veggies. The best veggies for grilling include: zucchini, yellow squash, onions and bell peppers. Season, toss in olive oil and grill until tender.
- Keep it Clean. Create the perfect grill marks and get the best results if you clean the grill between uses to avoid food residue buildup.
