Online Class

Low & Slow BBQ at Home

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Master the craft of real American barbecue in your backyard! Get the secrets to savory meat, flavorful rubs and succulent sauces from Dr. BBQ, Ray Lampe.

Skill Level


What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Ray Lampe
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Learn to season your meat and cook lip-smacking barbecue using recipes and techniques that cookbook author and barbecue expert Ray Lampe created especially for the home cook. Find out about essential equipment, then make several of the doctor’'s signature rubs and sauces, from hot and spicy rubs to North Carolina vinegar sauce. Then, expertly cook the ultimate low and slow pork shoulder, a melt-in-your-mouth beef brisket— in both the Texas and Kansas City styles, and, of course, ribs! Round out your new skill set with tips for slow-smoked poultry, such as Creole-butter turkey and brined, barbecued chicken. Plus, learn which wood brings out the best flavors from each of the meats you'’ll smoke in this class!

Lesson Breakdown

1. Firing Up the Barbecue
Meet your instructor, barbecue guru Ray Lampe, and learn about the variety of backyard grills and smokers you can use to make delectable slow-cooked barbecue, from a simple kettle grill to ceramic smokers, pellet cookers and more. Ray discusses the fuels you can use and how to get fired up for barbecue success.
2. Seasoning the Meat
3. Making Sauce
4. Pulled Pork
5. Brisket
6. Ribs
7. BBQ Chicken & Turkey

Taught by

Ray Lampe
Ray Lampe
Ray Lampe, aka Dr. BBQ, transformed his competition barbecue hobby into a full-time career as an outdoor cooking expert about 15 years ago. He has served as executive chef at Southern Hospitality BBQ in New York City, has authored seven cookbooks and has been an expert judge at the World Food Championship and the Best in the West Nugget Rib Cook-Off. He has also been featured on shows such as The Best Thing I Ever Ate and Tailgate Warriors With Guy Fieri, and in publications such as Food & Wine, The Wall Street Journal and LIFE.

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