May 21st, 2025 (Wednesday)
Tentative time 5:30pm - 8:30 pm
Location: It's In The Shed, 7 Little York St, Orangeville, ON L9W 1L8.
Link to Google Maps here.
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 (dozens of 1st place awards over the years!)
Pork back ribs: hot & fast over charcoal, including the Memphis-inspired background and stories. 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.
About your Instructor:
- 20-year history of being an influencer in the world of Canadian BBQ – through forums, websites, social media, television, and print
- Canada’s most Decorated pitmaster – with hundreds of awards won around the world.
- 3-time Canadian National BBQ Champion, 2-time World Champion (Chef’s Choice), 28-time Grand Champion, 20-time World Championship Invitee
- Founder and primary instructor of Canada’s BBQ School, with 3 of Canada’s best BBQ’ers on board, teaching over 750 students per year across the country
- Co-founder and Treasurer, Canadian BBQ Society
- Purveyor of Championship BBQ Rubs and Sauce, several of which have been named as the #1 product in the BBQ Industry by the National BBQ Association
- Operates Prairie Smoke & Spice, with the largest fleet of mobile commercial smokers in Canada – serving up to 5000 people per day
- Canada’s representative BBQ Chef, Memphis in May World Championship BBQ Cooking Contest
- Food Network’s “Firemasters” guest chef and finalist
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