Back to All Events

Ribs 101

In this introduction to ribs, we will cover everything from hog anatomy, sourcing, butchering / trimming, smoke flavoring, seasoning, building color, timing, wrapping, when done, to sauce or not to sauce, slicing and presentation.  Oh yeah, we get to eat ribs along with a few other things too!  $50.  Class size is limited.

Later Event: November 2
Brisket 101