The experienced pitmasters from BrisketU will walk you through the tips and tricks to smoke three different types of beef and pork ribs, including baby backs, St. Louis style, and hearty dinosaur beef ribs. Everything from the pit temp management, smoke profiles and best woods to use, all the way through timing, wrapping, glazing, slicing and even tasting the final product. And when you are done, you will be a Certified Backyard Rib Master! And feel free to bring along your own beer, because nothing goes better together than BBQ and beer.
- One Day Workshop
- Saturday, March 30th
- 10:00 AM - 1:00 PM
- Live Oak Pavilion
- $79 – Early Registration (until March 15th)
- $99 - Late Registration (March 16-30th)
- BYO-Beer / Wine is acceptable.
- All supplies will be provided by instructor.
- Yes, tasting is included!
About the Instructor
BrisketU’s Lead Pitmaster, Scott Valdiviez, developed his passion for BBQ and smoked meats as a result of being raised in a family catering business. Those many long Texas nights around a BBQ pit, smoking a variety of beef, pork and exotic game with the family, progressed into the regular hosting of family and friend functions that helped him perfect his technique. A welder by trade in the oil field industry, Scott began building custom pits on the side for friends and customers and eventually turned that skill into a career as the Head of Production for a national BBQ pit manufacturer, furthering his knowledge in the pit smoking arena. Scott now takes another step forward in his continued passion for the perfect smoked BBQ by passing his proven knowledge and expertise on to the students of BrisketU, a class developed to encourage novices and experienced meat smokers-alike to learn the best practices to become a true Texas “Backyard Pitmaster