Join us from home on Zoom! 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 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. Get inspired for the weekend and maybe grill this up for the fam - takes notes while you watch.
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The Bridge is unable to provide individual technical support for Zoom program access.
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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.