Classes Resume in June

  • Trim, Season & Cook Their Own Ribs

  • Run A 500 Gallon Offset Smoker

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  • Create Dishes From Trim Byproduct In Class

  • Learn Applicable Skills To Replicate At Home

Students Will:

Topics Include:

  • Traditional Techniques Of Smoking Texas Style Ribs

  • How To Trim, Season & Cook Spare Ribs From Start To Finish

  • How To Fully Utilize Trim Byproduct

  • How To Run An Offset Smoker

  • Fire Management

  • This is a start to finish cooking class where students will learn how to troubleshoot, manage fire/temperature and understand the various stages of smoking ribs all in real time.

  • Any skill level is welcome, from the first time beginner to the person looking to dial in their rib cooks.

  • Small class size, where attention is allocated for 1-on-1 attention to students by walking them through each step of the process.

Class Style:

Student 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 R.

“It's obvious that Stephen has taken a lot of time and effort in planning out this class.

From the itinerary, equipment, food, and recipes, it shows that he is a master of his craft.

I'd highly recommend this class to anyone, of any knowledge level, that loves to cook barbecue.”

-Ryan Connelly

What's all Included:

  • 500 Gallon Offset Barbecue Pit For Student Operation

  • Equipment Allocated For Each Student: Stainless Steel Tables, Cutting Boards & Knives & Gloves

  • All Meats & Seasonings For Butchery & Cooking

  • Lunch & Family Meal. Students eat what they cook along with other One Oak Barbecue classics 

Students Take Home:

  • Individual Leftovers From Student Cooks

  • Leftover Trim From Butchery With Guides On How To Use It

  • PDF Recipe Guidelines For All Food Items Used In Class

  • Specific Gear Guide For All Class Equipment

Meet Your Instructor

Stephen Christopher

-Trained and worked with renowned barbecue chefs/figures including Evan LeRoy of Leroy & Lewis, Matt Register of Southern Smoke BBQ & Will Andrews of Rolling Bones Barbecue. 

-Executed Pop-Ups In Charleston throughout 2024 & 2025 at locations including Hobcaw Brewing, Odyssey Bottle Shop & others. 

-Involved in acclaimed events such as Charleston Food & Wine, Holy Smokes Barbecue Festival, Lockhart Rising, Appalachian Trail Days, The Marcus King Family Reunion & More.

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Reserve Your Seat Below

Your Questions, Answered

  • -The foundations class will take place at One Oak Barbecue Headquarters in West Ashley, Charleston, SC. The address, parking information and other details will be provided via email after purchase. 

  • -Yes. The class is entirely outside and taught in a backyard setting.

  • -A 500 Gallon Offset Smoker

  • Pork Spare Rib, Texas Style

  • Any skill level is welcome. From beginners looking to start in wood fired barbecue or the person looking to dial in their rib cooks.

  • -Yes. Initial instructor demonstrations of butchery, seasoning, fire management, etc., are shown to students, who will then do the cooking themselves with 1-on-1 guidance.

  • Yep! Students will make their own meals as part of the class. The class will end with a family style barbecue tray including a few One Oak Barbecue favorites, as well as the ribs students cook.

  • The class will be held rain or shine, with available rain covers if necessary. 

  • -The tentative timeline is approximately 6 hours start to finish 

  • -Please wear appropriate clothing for the weather and clothing you do not mind being exposed to the inherent characteristics of live fire barbecue. Closed toed shoes are required.

  • -No. Given the utilization of live fire elements and their inherent risks, children accompanied by adults are not allowed during this class. 

  • -We will be using a wood fired 500 gallon offset barbecue pit. Certain fundaments skills taught within this class could translate over to be utilized on various types of cookers.

  • Yep! They’re currently in development. Sign up via email for info on class drops.