Smoke on the River BBQ Fest

Smoke on the River BBQ Fest Come enjoy delicious food and live music while looking at the beautiful views of the Ohio River from Newport Festival Park.

Friday, May 8: 5-11pm
Saturday, May 9: 12-11pm
Sunday, May 10: 12-9pm
Free Admission and continuous live entertainment!

SMOKE SIGNALSWeekly Secrets from the PitTHE SECRET TO CRISPY GRILLED CHICKENWant crispy, golden chicken skin instead of ...
09/16/2026

SMOKE SIGNALS

Weekly Secrets from the Pit

THE SECRET TO CRISPY GRILLED CHICKEN

Want crispy, golden chicken skin instead of soft, rubbery skin?

Before seasoning your chicken, pat the skin completely dry with paper towels. Extra moisture creates steam when it hits the grill, making it much harder for the skin to crisp.

Pit Secret: For even better results, season the chicken and leave it uncovered in the refrigerator for a few hours or overnight. The dry refrigerator air pulls additional moisture from the skin, helping it turn beautifully crisp on the grill.

Then let the heat do its job. Try not to constantly flip or move the chicken. Give that skin time to crisp.

Crispy outside. Juicy inside. That’s how chicken should come off the pit.

SMOKE SIGNALS
Weekly Secrets from the Pit
Smoke on the River BBQ Festival

SMOKE SIGNALSWeekly Secrets from the PitLET YOUR BRISKET RESTYou can smoke a brisket perfectly for 12 hours and still ru...
09/03/2026

SMOKE SIGNALS

Weekly Secrets from the Pit

LET YOUR BRISKET REST

You can smoke a brisket perfectly for 12 hours and still ruin it in five minutes by slicing it too soon.

When your brisket comes off the smoker, resist the temptation to cut into it right away.

Let it rest for at least one hour before slicing. For a large brisket, many pitmasters will hold it even longer.

Resting gives the juices time to redistribute through the meat instead of running all over your cutting board.

Pit secret: Keep the brisket wrapped while it rests. You can hold it in an insulated cooler with towels to help maintain the temperature.

And when it is finally time to slice, always cut against the grain for a more tender bite.

Great brisket takes patience. The last hour matters just as much as the first.

SMOKE SIGNALS
Weekly Secrets from the Pit
Smoke on the River BBQ Festival

SMOKE SIGNALSWeekly Secrets from the PitDON’T BOIL YOUR RIBSWant tender ribs that still taste like they came off the smo...
08/28/2026

SMOKE SIGNALS

Weekly Secrets from the Pit

DON’T BOIL YOUR RIBS

Want tender ribs that still taste like they came off the smoker?

Skip the boiling pot. Boiling ribs can pull flavor from the meat and makes it harder to build that deep, smoky bark you want.

Instead, cook your ribs low and slow around 250°F. Give the smoke time to work and let the fat and connective tissue gradually break down.

Pit secret: Don’t judge ribs by whether the meat falls completely off the bone. Great barbecue ribs should be tender, but still have enough texture that you can take a clean bite without all the meat sliding off.

That’s the difference between tender ribs and overcooked ribs.

SMOKE SIGNALS
Weekly Secrets from the Pit
Smoke on the River BBQ Fest

SMOKE SIGNALSWeekly Secrets from the Pit.THE ICE CUBE BURGER TRICKWant a juicier burger off the grill? Here’s a simple t...
08/20/2026

SMOKE SIGNALS
Weekly Secrets from the Pit.

THE ICE CUBE BURGER TRICK

Want a juicier burger off the grill? Here’s a simple trick to try at your next cookout.

Before grilling, make a small indentation in the center of your burger patty and place a small ice cube in it. Fold the meat over the top and grill as usual.

As the burger cooks, the ice slowly melts, adding moisture while the outside gets that beautiful grilled char.

One more pit secret: Resist the urge to press down on your burgers with the spatula. Every time you press, you’re squeezing those flavorful juices right out of the meat and into the fire.

Give it a try at your next cookout and let us know how it works!

Smoke Signals
Weekly Secrets from the Pit
Smoke on the River BBQ Festival

Are you the Pitmaster, the Sauce Person, the Rib Lover, the Side Dish Fan, or the Taste Tester?There’s no wrong answer… ...
08/12/2026

Are you the Pitmaster, the Sauce Person, the Rib Lover, the Side Dish Fan, or the Taste Tester?
There’s no wrong answer… but we definitely want to know. Which one are you? Drop it in the comments! 🍖

Fire up the grill and turn up the tunes. 🔥🎶 Your summer soundtrack starts here.
07/23/2026

Fire up the grill and turn up the tunes. 🔥🎶 Your summer soundtrack starts here.

Watch this one closely 👀✨ Think you can figure out how he did the trick? Let us know your guesses below 🎩🔥
05/10/2026

Watch this one closely 👀✨ Think you can figure out how he did the trick? Let us know your guesses below 🎩🔥

Live music, BBQ, and nonstop good vibes 🎸🔥 Another great set here at Smoke on the River!
05/10/2026

Live music, BBQ, and nonstop good vibes 🎸🔥 Another great set here at Smoke on the River!

Good food, good music, and even better company 🔥❤️ Nothing beats a weekend at Smoke on the River.
05/10/2026

Good food, good music, and even better company 🔥❤️ Nothing beats a weekend at Smoke on the River.

05/10/2026

bringing the energy to Smoke on the River 🔥🎸 BBQ, live music, and good vibes all weekend long. Come catch the show! 🎶

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101 Riverboat Row
Newport, KY
41071

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