YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
These easy backyard pork ribs are the easiest ribs you’ll ever make! They are completely repeatable using any rubs of your choice. They were smoked low & slow at one temperature on the Yoder Smoker YS640S pellet smoker. Staying in the lane of simplicity, they are not wrapped and only spritzed with water. Then a little BBQ sauce is drizzled on them not slathered as you might expect so you can fully appreciate all the flavors of the smoky meat, & flavors of the rubs melding with the pork and occasional treat of the bbq sauce.
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Recipe from @lisathehalogriller on Instagram
https://www.instagram.com/lisathehalogriller/
INGREDIENTS
- 1 rack of St. Louis Style Ribs
- Your favorite rub or two!
- A binder such as mustard is a good option, or hot sauce, olive oil, etc
- BBQ sauce, also optional
INSTRUCTIONS
1. Pre-heat your Yoder smoker to 275°F.
2. Remove membrane from the back of the ribs, using a butter knife & paper towel help a lot! You can also trim the end bones off for a competition style looking rack. I did not trim. This is backyard BBQ afterall.
3. Apply a binder if you choose, on both sides.
4. Layer on your rub or two. Start with bone side up, it will be easier if you have used a binder. Wait several minutes before flipping so the rub has a chance to stick to the bottom before flipping. Also don’t forget to do the edges. Do this now, or when you flip.
5. Apply rubs to top layer and allow meat to sweat out so rub can set in. There should be plenty of time for this while your grill comes to temp.
6. Place ribs on upper rack bone side down and allow to smoke entire cook in this position.
7. Check on them about an hour to 90 minutes in and see if they’re getting dry, then every 30 mins or so. At this point if they are, spritzing is advisable. I chose water but other options are ACV (apple cider vinegar) or even a soda, depending on the rub and flavor profile you choose (sweet or salty).
8. I do not wrap! So if you’re wondering where that step is… it’s not needed for these.
9. Either way, they should be done when they are probe tender, or anywhere in the 198°-205°F (Note: this is just a guideline).
10. Once you hit that magical internal temperature just pull that beautiful rack off and let it rest for about 15 minutes.
11. I turn it upside down to cut, halfway between the bones, and then drizzle a little BBQ sauce.
12. Serve while warm, with your favorite sides! Enjoy!!!
These easy backyard pork ribs are the easiest ribs you’ll ever make! They are completely repeatable using any rubs of your choice. They were smoked low & slow at one temperature on the Yoder Smoker YS640S pellet smoker. Staying in the lane of simplicity, they are not wrapped and only spritzed with water. Then a little BBQ sauce is drizzled on them not slathered as you might expect so you can fully appreciate all the flavors of the smoky meat, & flavors of the rubs melding with the pork and occasional treat of the bbq sauce.
—
Recipe from @lisathehalogriller on Instagram
https://www.instagram.com/lisathehalogriller/
INGREDIENTS
- 1 rack of St. Louis Style Ribs
- Your favorite rub or two!
- A binder such as mustard is a good option, or hot sauce, olive oil, etc
- BBQ sauce, also optional
INSTRUCTIONS
1. Pre-heat your Yoder smoker to 275°F.
2. Remove membrane from the back of the ribs, using a butter knife & paper towel help a lot! You can also trim the end bones off for a competition style looking rack. I did not trim. This is backyard BBQ afterall.
3. Apply a binder if you choose, on both sides.
4. Layer on your rub or two. Start with bone side up, it will be easier if you have used a binder. Wait several minutes before flipping so the rub has a chance to stick to the bottom before flipping. Also don’t forget to do the edges. Do this now, or when you flip.
5. Apply rubs to top layer and allow meat to sweat out so rub can set in. There should be plenty of time for this while your grill comes to temp.
6. Place ribs on upper rack bone side down and allow to smoke entire cook in this position.
7. Check on them about an hour to 90 minutes in and see if they’re getting dry, then every 30 mins or so. At this point if they are, spritzing is advisable. I chose water but other options are ACV (apple cider vinegar) or even a soda, depending on the rub and flavor profile you choose (sweet or salty).
8. I do not wrap! So if you’re wondering where that step is… it’s not needed for these.
9. Either way, they should be done when they are probe tender, or anywhere in the 198°-205°F (Note: this is just a guideline).
10. Once you hit that magical internal temperature just pull that beautiful rack off and let it rest for about 15 minutes.
11. I turn it upside down to cut, halfway between the bones, and then drizzle a little BBQ sauce.
12. Serve while warm, with your favorite sides! Enjoy!!!
