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Ribology at Long Meadow Ranch

Ribology at Long Meadow Ranch

Long Meadow Ranch Winery & Farmstead kicks off barbecue season with “Ribology at Long Meadow Ranch,” a smokin’ afternoon of discussion, demonstrations and digging in led by Executive Chef Stephen Barber, a Kentucky-born-and-bred barbecue master, on Saturday, April 12 from 3 PM to 6 PM.

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The afternoon kicks off as guests arrive to enjoy passed appetizers, Long Meadow Ranch wine, and cocktails made from Farmstead’s own custom-blended batch of Four Roses Bourbon. Barber will give the skinny on barbecue, including classic regional styles, tasty techniques and the science behind the succulence. Guests will learn how to strap ribs, cook on a Weber, and take Barber’s cues as he gives a demonstration on smoking ribs. Next, the chef will break down a half pig and show from where his favorite cuts – from St. Louis to baby back ribs, picnic shoulder to Boston butt – come.  Guests also will take a guided tour of Farmstead’s organically farmed vegetable garden while gaining insight into appealing ways to incorporate fresh vegetables into meaty menus.

Then it’s time to sit down for a family-style barbecue feast, including Dry-rubbed St. Louis Ribs, 12-hour Slow Smoked Boston Butt, Rancho Gordo Cowboy Beans, and for dessert, Scharffenberger Chocolate Cream Pie with Graham Cracker Crust and Whipped Cream.  As Ribology comes to a close, guests will depart with a gift from Long Meadow Ranch’s General Store.