REMAINING SEATS: 7
Intro To Smoking Ribs
-Saturday, August 22nd 8AM-12PM-
Learn how to select, trim, season, and prepare smoked ribs through a practical process you can repeat at home.
This hands-on ribs class covers the differences between baby back ribs, full spare ribs, and St. Louis–cut ribs—and how those differences affect trimming, cooking time, texture, and yield.
You’ll trim your own full rack of spare ribs, learn how to use the trim that normally get discarded, and leave with your trimmed rack vacuum-sealed to cook at home.
Throughout the class, you’ll also see the major cooking stages of baby back ribs, learn what to look for as they cook, and finish with a family-style meal featuring ribs prepared during class.
-Students Will-
Learn the differences between baby back, spare, and St. Louis–cut ribs
Trim a full rack of spare ribs by hand
Take home their trimmed rack, vacuum-sealed and ready to cook
Learn how to season ribs and build balanced flavor
See the major cook stages of ribs during a cook
Learn practical methods for judging color, texture, and doneness
Learn how to utilize trim
Enjoy a finished barbecue rib meal
Learning continues after class. Every One Oak Barbecue student receives 30 days of free access to Rolling Bones Barbecue’s “Really Good” community, including instructional videos, recipes, written guides, sausage calculators, fire-management resources and direct cook feedback.
To learn more about “Really Good”,
Click HERE
-This Class Is For-
Beginners who want a clear starting point for cooking ribs
Backyard cooks who want more consistent results
Anyone unsure which rib cut to buy or how to prepare it
Cooks who want hands-on trimming experience
Barbecue enthusiasts who want to better understand the decisions made throughout a rib cook
Reviews
“As a member of the first Foundation’s Class offered by One Oak Barbecue, I can tell you that it was a blast. I feel confident that Stephen is teaching because of his love for outdoor cooking and desire to share with others.
This class, because of the teacher’s interaction, and the interaction with other class members, offers a chance to elevate your backyard barbecuing, pop-up events, or catering events. All you have to do is be open to guidance. Here’s hoping they have continued success, and you get to be a part of it!”
-Terry Rhone
“Before this class I would look things up or get ideas from YouTube videos.This felt like being in one of those videos, pretty cool!”
-Carlton Shipley
Reserve Your Seat:
-7 Seats Available-
You Will:
Trim Ribs Hands-On And See The Cook Stages Of Smoking Ribs
Take Home Your Own Ribs Trimmed In Class
Enjoy A Finished Smoked Ribs Family Meal
Details:
Date: Saturday, August 22nd
Time: 8AM-12PM
Location: West Ashley, Charleston, SC-Exact Address Will Be Sent Via Confirmation Email
Details:
Date: Saturday, August 22nd
Time: 8AM-12PM
Location: West Ashley, Charleston, South Carolina
Exact Address: Sent by confirmation email after registration
Class Setting: Outdoors/Covered
Your Questions Answered-
You’ll learn the differences between the primary rib cuts, how to trim a full rack of spare ribs into a St. Louis–style rack, how to season ribs, and what to look for during the major stages of a cook.
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Yes. Every student will trim a full rack of spare ribs. Students will also participate in seasoning, pit checks, meat grinding, and other parts of the class process.
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Yes. Your trimmed spare rib rack will be vacuum-sealed for you to take home and cook.
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No. Student spare ribs will be trimmed and packaged to take home. Baby back ribs will be cooked during class so you can see the cooking stages and eat a finished example
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The class covers the full process, including selection, trimming, seasoning, pit setup, cooking stages, doneness, and serving. Some cooking stages will be demonstrated using ribs started at different times.
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Yes. The class concludes with a family-style meal featuring baby back ribs cooked during class and pork burgers made from rib trim.
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Students will use boning knives, disposable cutting boards, stainless prep tables, meat-processing equipment and vacuum-sealing equipment.
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None. The class is designed for beginners while still providing practical value for experienced backyard cooks.
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Yes. The class is taught entirely in person in an outdoor backyard setting.
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None. This class is built for beginners and anyone looking to learn foundational sausage-making skills.
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The class will be held rain or shine. All work areas will be covered.
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Wear weather-appropriate clothing that can handle smoke, grease, food preparation, and outdoor cooking conditions. Closed-toe shoes are required.cription
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No. Because the class involves knives, meat-processing equipment, and live-fire cooking, children cannot attend with registered guests.
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Yes. Guests who are 21 or older may bring their own alcohol.