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When Texas-Style meets Carolina-Style ribs, you know it’s about to get good. These ribs mix the best of both and are packed with flavor, bringing the garlic, salt, and pepper from Texas-style together with the sweetness of Carolina-style’s honey and sugar. This recipe comes from our friend Mike Gadzinski, and when served his family remarks that the bark on the ribs is like candied bacon. That’s all we need to know!
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Recipe from @mgadz on Instagram
Learn more about the Yoder Smokers YS640S pellet grill:
INGREDIENTS
- 2 Racks Pork Spare Ribs
- Meat Church - Holy Cow
- Meat Church - Honey Bacon BBQ Rub
- Heath Riles BBQ Brown Sugar Honey Habanero BBQ Glaze
- Spray Bottle with 50/50 Water & Apple Cider Vinegar
- BBQR's Delight Apple Wood Pellets
INSTRUCTIONS
- Start the Yoder YS640S with BBQr’s Delight Apple Wood Pellets and fire it up to 275 F degrees.
- Trim the ribs, removing stray bone pieces, hard meat flaps, discoloration, excess fat, and membranes.
- Season the ribs with a light coat of Meat Church Holy Cow seasoning first. Then add a heavier layer of Meat Church Honey Bacon BBQ Rub second. The Holy Cow seasoning can be replaced with salt, coarse black pepper and garlic. Note: The ribs can be trimmed and seasoned and then returned to your refrigerator prior to cooking. When I did this recipe I pre-seasoned them for about 2 hours prior to cooking)
- Lay the ribs directly on the smoker (top rack) and bunch them up. Shut the lid and let them cook for 2 hours, spritzing the ribs with 50/50 water and apple cider vinegar 1 time. Close the lid and continue to cook for 1 more hour.
- Remove the ribs from the Yoder YS640S. Lay one rack of ribs on a large enough section of foil so that you can wrap the ribs tightly. Add a drizzle of your favorite BBQ sauce to the foil first and then place the ribs meat side down. Add another drizzle of BBQ sauce to the back of the ribs. Wrap the ribs tightly and let them smoke on the Yoder YS640S for an hour and fifteen minutes. Take the ribs off the pit and let them rest for 15-20 minutes. You are looking for an internal temp of about 200-205 on the ribs. If you prefer more bite to your rib, cook a bit less, if you prefer fall apart ribs you can take them to 205 or even slightly beyond. Once the ribs have rested, unwrap them and enjoy.
- Optional Step: If you want to add more sauce after the rest you can lightly glaze them with your favorite sauce and then return them to the smoker for 10-15 minutes to allow the sauce to tack up. I did not choose this option as they were tender and already about to fall apart.
When Texas-Style meets Carolina-Style ribs, you know it’s about to get good. These ribs mix the best of both and are packed with flavor, bringing the garlic, salt, and pepper from Texas-style together with the sweetness of Carolina-style’s honey and sugar. This recipe comes from our friend Mike Gadzinski, and when served his family remarks that the bark on the ribs is like candied bacon. That’s all we need to know!
—
Recipe from @mgadz on Instagram
Learn more about the Yoder Smokers YS640S pellet grill:
INGREDIENTS
- 2 Racks Pork Spare Ribs
- Meat Church - Holy Cow
- Meat Church - Honey Bacon BBQ Rub
- Heath Riles BBQ Brown Sugar Honey Habanero BBQ Glaze
- Spray Bottle with 50/50 Water & Apple Cider Vinegar
- BBQR's Delight Apple Wood Pellets
INSTRUCTIONS
- Start the Yoder YS640S with BBQr’s Delight Apple Wood Pellets and fire it up to 275 F degrees.
- Trim the ribs, removing stray bone pieces, hard meat flaps, discoloration, excess fat, and membranes.
- Season the ribs with a light coat of Meat Church Holy Cow seasoning first. Then add a heavier layer of Meat Church Honey Bacon BBQ Rub second. The Holy Cow seasoning can be replaced with salt, coarse black pepper and garlic. Note: The ribs can be trimmed and seasoned and then returned to your refrigerator prior to cooking. When I did this recipe I pre-seasoned them for about 2 hours prior to cooking)
- Lay the ribs directly on the smoker (top rack) and bunch them up. Shut the lid and let them cook for 2 hours, spritzing the ribs with 50/50 water and apple cider vinegar 1 time. Close the lid and continue to cook for 1 more hour.
- Remove the ribs from the Yoder YS640S. Lay one rack of ribs on a large enough section of foil so that you can wrap the ribs tightly. Add a drizzle of your favorite BBQ sauce to the foil first and then place the ribs meat side down. Add another drizzle of BBQ sauce to the back of the ribs. Wrap the ribs tightly and let them smoke on the Yoder YS640S for an hour and fifteen minutes. Take the ribs off the pit and let them rest for 15-20 minutes. You are looking for an internal temp of about 200-205 on the ribs. If you prefer more bite to your rib, cook a bit less, if you prefer fall apart ribs you can take them to 205 or even slightly beyond. Once the ribs have rested, unwrap them and enjoy.
- Optional Step: If you want to add more sauce after the rest you can lightly glaze them with your favorite sauce and then return them to the smoker for 10-15 minutes to allow the sauce to tack up. I did not choose this option as they were tender and already about to fall apart.
