Fall Off The Bone Ribs - 12a

Some grill to social­ize. Some grill because they love that smoky fla­vor. Some grill to get out of the house and enjoy nature. Some grill for all of these rea­sons which are all great, but some­times I won­der if we grill out of a more pri­mal need. Maybe it’s as sim­ple as it this: Grilling is ingrained in our souls. Humans have been grilling since the inven­tion of fire. It was essen­tial to our sur­vival. Not our sur­vival only in the sum­mer or a warm autumn day. Our ances­tors grilled every sin­gle day to sur­vive. We are borne of Ever­grillers and Ever­grillers we are.

What’s an Ever­griller? It was a term coined by Kraft Bar­be­cue Sauce to launch their new­ly revamped line of sauces that use high-qual­i­ty ingre­di­ents like real toma­toes, sweet molasses, cider vine­gar and cane sug­ar as well as new pack­ag­ing:

Kraft Barbecue Sauce 1

I’m extreme­ly proud to be part­ner­ing with Kraft Bar­be­cue Sauce on this endeav­or, par­tic­u­lar­ly since they also devised some over-the-top grilling inno­va­tions that help Ever­grillers like us brave all weath­er con­di­tions such as the Ever­griller Grill ‘N’ Flip Mitt. The fire resis­tant mitt has an open­ing at the top that has a cloth pouch inside. Slide the han­dle of just about any grill uten­sil in there and the mitt and the cloth pouch shields the hand from the cold weath­er or hot fire. It’s bril­liant:

Fall Off The Bone Ribs - 18

Why is Kraft Bar­be­cue Sauce doing this for Ever­grillers? Because the Ever­griller doesn’t moth­ball the grill from Labor Day to Memo­r­i­al Day. The Ever­griller knows it makes more sense to grill in the win­ter any­way. Hang with me here. When it’s 95 degrees out­side with 90% humid­i­ty, stand­ing next to a hot grill is bru­tal. On a cold, blus­tery day we slide in clos­er to the grill and rev­el in the heat it pro­vides both our food and our bod­ies. Sim­ply put, the Ever­griller takes pride in grilling year round.

To help moti­vate you to grill twelve months a year, I give you a chance to win a year’s sup­ply of Kraft Bar­be­cue Sauce and a Grill ‘N’ Flip Mitt now until Jan­u­ary 30. There is no cost to enter the con­test.

a Raf­fle­copter give­away

To fur­ther help with year round grilling, I offer you some tips for grilling in the depths of win­ter which pos­es a few prob­lems that aren’t as preva­lent in the Sum­mer. When the weath­er looks like this, here are some of the prob­lems we face:

Fall Off The Bone Ribs - 27a

  1. The out­side tem­per­a­ture could be close to 100 degrees cold­er and thus the grill has to work hard­er to keep the tar­get tem­per­a­ture.
  1. The cold­er months tend to be windi­er and wind can be the ene­my of a con­sis­tent cook­out. It can be par­tic­u­lar­ly bad in whisk­ing away the heat from the grill when the lid is opened mak­ing the grill work even hard­er as it will take much longer to get back to tem­per­a­ture
  1. Cold and wet con­di­tions can impact more than just the grill. If water gets into your ther­mome­ter, the ther­mome­ter may not give an accu­rate read­ing.

Snow Pic

So what can we do to counter the affects of wind, cold and pre­cip­i­ta­tion?

1) Time Out. Your grill has to work hard­er to main­tain the cor­rect tem­per­a­ture dur­ing cold­er months so plan to give your­self extra time to pre­pare your grilled good­ness.

2) Open­ing Dri­ve. You can’t avoid open­ing the grill but you can make the most of each open­ing by hav­ing all of the essen­tial tools in place to add coals or smok­ing woods, apply bar­beque sauce and flip your food in one shot

Ultimate Guide to Grilled Chicken - 20

3) Turn Up The Heat. Con­sid­er increas­ing your tem­per­a­ture by up to 25 degrees to coun­ter­act any heat lost when open­ing the grill. It can take up to 20 min­utes dur­ing cold­er months—versus five min­utes in the summer—to get the grill back up to opti­mal tem­per­a­tures after lift­ing the lid so plan for extra fuel accord­ing­ly.

4) Get An Accu­rate Read. Val­i­date the grill’s ther­mome­ter with a probe ther­mome­ter to avoid false read­ings caused by rain or cold weath­er.

5) Block Effec­tive­ly. On windy or rainy days, cre­ate a weath­er-resis­tant bar­ri­er by mov­ing the grill to a bet­ter loca­tion, such as the side of a build­ing, to give your­self opti­mal con­di­tions for grilling per­fec­tion.

Ultimate Guide to Grilled Chicken - 08

Since this is part of a series that I’m writ­ing in part­ner­ship with Kraft Bar­be­cue Sauce, check out my Ulti­mate Guide to Grilled Chick­en. Many are think­ing right now, “I’ve been grilling chick­en for years. I know how to grill chick­en.” 90% of all pit­mas­ters make one of two sig­nif­i­cant mis­takes when grilling chick­en. I’ll reveal those mis­takes and make sure you fall in the 10% who get it right:

Ultimate Guide to Grilled Chicken - 26

Also, I’ll show fool­proof tips on how to grill fall off the bone ribs. There is a huge debate on whether or not ribs should be fall off the bone. I find that most peo­ple I know are even­ly split. I pre­fer them short of fall off the bone, but I can enjoy fall off the bone ribs a great deal:

Fall Off The Bone Ribs - 34

One note on the give­away. Kraft Foods is pro­vid­ing the prizes for this pro­gram at no cost to me.  This pro­gram is not admin­is­tered or spon­sored by Kraft Foods or its affil­i­ates, but sole­ly by Scott Thomas of GrillinFools​.com.

Full dis­clo­sure, I received com­pen­sa­tion and prod­uct sam­ples from Kraft Bar­be­cue Sauce for this post, but as you know, I wouldn’t back any­thing I didn’t absolute­ly believe in. The opin­ions expressed above and recipes are my own and I stand by them. If you have any ques­tions, feel free to shoot me an email. Here’s my email address.

Vis­it www​.KraftRecipes​.com/​BBQ and Face​book​.com/​K​r​a​f​t​D​r​e​s​s​ing to learn more about Kraft Bar­be­cue Sauce, find deli­cious bar­be­cue recipes and more.

Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas


https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
Oh my wow! There is so much per­fec­tion right there! 😲✔️👍😎 . Video shot by the insane­ly tal­ent­ed @carlaocarvalho77 …… https://t.co/uKHWyunSxp — 2 months ago
Scott Thomas

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I live in MN and I grill all year long. There’s noth­ing that tastes bet­ter than a juicy burg­er or steak on the grill when it’s zero degrees out!



I couldn’t have said it bet­ter myself…


Some sol­id win­ter grilling tips, there, Scott. My per­son­al favorite such tip is “don’t for­get to warm the cook up from this inside with a shot of some­thing”. Love the shot with the bot­tles in the snow.



How did I for­get that sage advice!?!?


Love this post! Def­i­nite­ly some great tips! Thanks for the chance to win some deli­cious BBQ sauce!


Thanks for the enter­ing, Ash­leigh. Good luck with the con­test…


Where can I buy the mitt?



I believe the Mitt will be avail­able some­time in Feb­ru­ary. If you enter the con­test, you can win a year’s sup­ply of Kraft Bar­be­cue Sauce AND a Mitt!


I am SO glad that Kraft has caught the drift that corn syrup is YUCK! I can’t wait to try their new BBQ sauces. I have been mak­ing my own for years now because of the HFCS present in almost all of the BBQ sauces. Please con­vey to Kraft how very hap­py this cus­tomer is to hear about this new offer­ing!

And you blog is pret­ty awe­some, will be fol­low­ing on pin­ter­est :)



I believe you just did let them know how hap­py you are. They are check­ing these posts and will see your com­ment. And I agree with you. I real­ly appre­ci­ate them using high qual­i­ty ingre­di­ents and get­ting rid of the HFCS…


I cook Tri tip in the win­ter quit a bit dur­ing win­ter, I cook it for 5 mins for 3 flips, it makes it about med . The fastest meal I can cook!



I like to smoke my tri tips for about 45 min­utes and then a quick sear on each side. And while it’s smok­ing, you can stand inside, enjoy a hot cup of cof­fee and let the mag­ic hap­pen…


Also, what do you like to sea­son your tri tip with before grilling?

I grill all year too, I just love the fla­vor. You chick­en above looks amaz­ing, is there a recipe some­where?


Yum, I love bbq sauce! And that mitt is awe­some!


[…] pre­ci­sion. You can enter to win your own Ever­griller Grill ‘N’ Flip Mitt by vis­it­ing GrillinFools​.com between Jan­u­ary 19 and Jan­u­ary 30. The win­ner will be ran­dom­ly select­ed at the close of the […]


I’m real­ly hap­py to have been cho­sen the win­ner, we’re a fam­i­ly that loves to bar­beque and bbq :) love Kraft and their flair for spic­ing up our life with awe­some prod­ucts and recipes


Con­grats, Jen­nifer! Sounds like the Kraft Bar­be­cue Sauce is going to a good home! What is your favorite thing to sauce?


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