Prairie Smoke & Spice BBQ

We'll cover ribs from start to finish, including different types, cooking techniques, and flavours. We'll talk about selection, preparation seasoning, etc.

We'll cook with pellet grills and charcoal smokers.

Ribs to be cooked and served in class:

Pork side ribs: Competition style (similar to the ribs we cook in our 5-hr pitmaster class)

Memphis Style dry back ribs: Cooked semi-direct over charcoal on our drum smoker. Finished with Memphis dry rub. Look for bold, smoky flavours here.

Beef chuck or plate ribs: (aka short ribs). These meaty bones are loaded with collagen and will be some of the most succulent bites of beef you'll ever eat.