Online BBQ class: rubs, fire and nine cooks

Tuffy Stone in a leather apron raising a gloved hand beside a smoking offset smoker

Start video course

7 days free, full access. Every masterclass, 50,000+ recipes, 1,500+ chefs.

Make six rubs, two brines, two sauces, a mop and a glaze, then smoke nine cuts from brisket to wings with Tuffy Stone, six-time world barbecue champion.

23 lessons
2 hr 30 min
BBQ
Advanced

Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries

On this page

What you'll learn
About this class
Your instructor
Classic brine scaler
Key concepts
Questions

What you'll learn

23 lessons · 2 hr 30 min total

At the end of this course you will be able to:

Build a rub from salt, pepper and optional sugar, scaled to the size of the cut.
Keep an offset smoker fire burning clean by managing airflow and small pieces of wood.
Wrap, rest and hold a whole packer brisket so both the flat and the point stay moist.
Reverse-sear a thick tomahawk: smoke it low, then sear it over hot coals to medium-rare.

About this class

This online BBQ class starts with seasoning: six rubs, from a sugar-free poultry rub with sumac to a coffee and cocoa rub for beef, plus brines for poultry and pork belly, and the sauces, mop and glaze that finish a cook.

Lesson #14 covers the fire: an offset smoker, lump charcoal and seasoned post oak. The cooks then run from pork butt, ribs and belly to Texas brisket, short ribs, a tomahawk, chicken and wings. None runs on a fixed time: Tuffy reads the bark, the bend of the ribs and how easily a probe goes in.

Lessons: 23
Video: 2 hr 30 min HD
Recipes: 23
Level: Advanced
Audio: English (VO)
Subtitles: English, French, German, Spanish, Italian

“More importantly, watch the bark and tenderness as you cook, since the timing will vary depending on your smoker and the thickness of the ribs.”

Tuffy Stone · Reply in the lesson #16 comments

PRO

Turn smoke and fire into your signature.

Your membership opens every masterclass, the full recipe library, and the creators who add new recipes every week.

70+Masterclasses, new ones every week
50,000+Professional recipes, written for the pass
1,500+Creators cooking at starred restaurants

MEET YOUR INSTRUCTOR

Tuffy Stone

Pitmaster and six-time world barbecue champion

6x world championBarbecue titles with his team Cool Smoke.
Jack Daniel’sThree wins at the World Championship Invitational.

Tuffy Stone is an American chef, pitmaster, author and six-time world barbecue champion. With his team Cool Smoke he has won the American Royal World Series of Barbecue and the Jack Daniel’s World Championship Invitational Barbecue three times.

He trained in French cuisine under Alain Vincey at La Maisonette in Richmond, Virginia, and brought that discipline to barbecue, which earned him the nickname The Professor. In this class he teaches the method behind his cooks, from the rub to the slice.

See Tuffy Stone’s Instagram profile

Classic brine scaler

Tuffy’s classic brine in lesson #8 uses 200 g of salt and 200 g of sugar to 5.7 litres of water. Scale it to the container you have. (Wikipedia)

Example values. Brining times from lesson #8: wings and thighs 1–2 hours, a whole chicken 6 hours, a turkey 8 hours.

Key concepts

Spice rub
A mixture of ground spices applied to food before cooking. Taught in lesson #1. (Wikipedia)
Brining
Soaking meat in salted water before cooking to season it and keep it moist. Taught in lesson #8. (Wikipedia)
Smoking
Flavouring and cooking food with smoke from burning wood. Taught in lesson #14. (Wikipedia)
Brisket
A cut of beef from the breast or lower chest. Taught in lesson #19. (Wikipedia)

Frequently Asked Questions

Can I watch it for free first?

Yes. The introduction and lessons #1 to #8 are free to watch, no card required. To watch all 23 lessons with Tuffy, start a Gronda PRO trial. Cancel before it ends and you pay nothing.

Do I need an offset smoker?

Tuffy uses an offset smoker in lesson #14 to show how to keep a clean fire, but the rubs, brines, sauces and glaze do not depend on the smoker. He stresses that timing varies with your smoker, so go by bark and tenderness.

What level is it, and what language?

Advanced level. Tuffy teaches in English, with subtitles in English, French, German, Spanish and Italian.

Do I get the recipes?

Yes. All 23 recipes are included and available in the Gronda app or on gronda.com.

Can I watch on my phone?

Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.

Can I cancel my membership anytime?

Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.

Chefs and cooks love Gronda

Gronda was App of the Day in 120+ countries.

4.8
60.2K reviews
4.8
25.4K reviews

XXristos
“Easilly one of the best app for professionals out there, would be nice a scroll to the next recipe feature to binge watch recipes/techniques.”
SStephen
“Excellent app to learn great techniques and new skills. Great recipes too 👌.”

Keep learning

Thick slices of Texas-style smoked brisket with a dark bark

A gloved hand holding a single glazed pork rib

Crisp barbecue chicken wings in a dark pan

Start free for 7 days

Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.

4.8 on the App Store
3M+ chefs
App of the Day in 120+ countries

More to discover