Expert BBQ Grilling Tips

Grilling outdoors is a Florida Keys tradition! Whether you’re hosting a big family cookout or preparing a sunset dinner for friends, these expert techniques will help you get perfect results every time. Here’s a list of top BBQ grilling secrets to include in your Keys Cookbook.

Two-Zone Grilling: Master Heat Control

Direct heat (over the flame) is great for searing. Indirect heat (next to the flame) is key for slow cooking like ribs, chicken, or roasts. Create two zones by turning on burners on one side (gas grill) or pushing coals to one side (charcoal).

Low and Slow for Tender Ribs & Meats

For pork ribs, brisket, or bone-in cuts: 225°F–275°F for 2–3+ hours. Use a grill-safe thermometer to monitor internal meat temps and grill zones.

Don’t Keep Peeking

Every time you lift the lid, you drop the internal temp by 10–15 degrees. Use a grill thermometer and only open the lid when necessary.

Dry Rubs & Marinades Matter

Use a dry rub of salt, pepper, sugar, paprika, garlic/onion powder. Let it sit at least 30 minutes (or overnight) for flavor to soak in. For ribs, rub with mustard before applying your spice blend — it helps it stick and adds tang.

Smoke for Flavor (Charcoal or Wood Chips)

Soak wood chips (like hickory, applewood, or mesquite) and place over hot coals or in a smoker box on a gas grill. Close the lid to infuse meat with smoky flavor.

Baste Sparingly – and at the Right Time

Don’t add sugary sauces early – they burn! Wait until the final 15–30 minutes of grilling to brush on BBQ sauce. Baste a few times for a nice sticky, caramelized finish.

Rest the Meat

After removing from the grill, tent the meat with foil and let it rest 5–10 minutes. This allows juices to redistribute and prevents dry meat.

Keep It Clean & Oiled

Scrub grill grates with a grill brush after preheating. Oil grates lightly with a paper towel dipped in oil using tongs — it helps prevent sticking.

Use the Right Tools

Invest in a long-handled spatula and tongs, grill-safe thermometer, basting brush, and heatproof gloves. A water spray bottle can tame flare-ups.

Know When It’s Done (Internal Temps)

Chicken: 165°F | Pork: 145°F (ribs should be ~190–200°F for fall-apart tender) | Beef steak: 130–145°F depending on doneness.