Tony Roma’s Ribs Restaurants Offer Labor Day Tips

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

  1. 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.
  2. 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.
  3. 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.