If life had gone differently, Cedric Harden might never have become a chef at all.

Skilled at baseball, he had dreams of playing professionally, dreams that were dashed when a rotator cuff injury sidelined him in his freshman year of college. Facing an uncertain future, Harden enrolled in culinary school; the rest, as they say, is history.

The sous chef at Urban Belly and Bellyshack, Bill Kim’s family of Chicago restaurants, Harden is a barbecue fanatic, with two grills at home and a penchant, in his words, for “low-, slow-cooking.” For Sous Chef Series he made us a rack of ribs flavored with lemongrass; it requires two six-packs of beer: one for brining the ribs, the other to drink while they are cooking.

Click here to learn about Harden’s favorite Chicago restaurant, what he’d eat for his last meal and how he really feels about the Bloomin’ Onion, served at his onetime employer, Outback Steakhouse.

GET YOUR DAILY SERVING OF FOOD & DRINK CULTURE: MANAGE YOUR SUBSCRIPTION AT TASTINGTABLE.COM/MANAGE