Acquire the secret of barbequing ribs, low and slow on a grill. “Smoking” meat is the most authentic and time-consuming way to barbeque, which means that the meat (i.e. pulled pork, chicken breast, turkey or beef brisket) doesn’t have contact with the flame. Today, we’re talking about and tasting brilliantly-seasoned St. Louis-cut pork ribs. You’ll hear why good ribs look burnt but they’re not, and why they should be a little pink on the inside. To end this program, mix a side salad with fresh greens, bright veggies and your choice of meat. 

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Important Attendance Policy:

Out of respect to our volunteers, please be sure you can attend the programs you sign up for. Confirmation calls or text messages are made 48-72 hours prior to every program. If you do not respond to our confirmation call within 24 hours of the program, a student on the waiting list will fill your spot. If a student is a "no show" for 2 or more programs, they will be automatically placed on the waiting list for other programs they have signed up for during that semester. 48 hours notice is required for all cancellations.