YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
The YS640S pellet grill makes for a nearly foolproof cooking experience, and these Iberia Ribs smoked low and slow were fall-off-the-bone tender. These well marbled beauties delivered the perfect combination of sweet, spicy, smoky and saucy for a flavor that was just amazing. Paired with maple marinated grilled peaches, these Iberico pork ribs are the BBQ treat that will impress everyone lucky enough to be invited to your backyard.
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Recipe from @bigpaulonthegrill on Instagram
Learn more about the YS640S pellet grill:
INGREDIENTS
IBERICO BABY BACK RIBS:- 1 Rack Trimmed Iberico Pork Baby Back Ribs
- 1/2 Cup Yoder Pork Seasoning
- 1/4 cup Canola Oil
- 1/2 cup BBQ Sauce
- 2 Large Peaches
- 1/2 cup Maple Syrup
- 1/2 cup Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
INSTRUCTIONS
- Preheat your Yoder Amokers YS640A Pellet Grill to 250ºF.
- Season baby back ribs on both sides with Yoder Pork Seasoning and let the rack sit for 5 minutes while the grill gets up to temp.
- Place rack, bone side down on the upper rack of the smoker and close the cover.
- After 60 minutes, open and spritz with a combination of 50% Water 50% Apple cider vinegar.
- 60 Minutes Later, spritz again and this time remove the rack of ribs, lay down some foil with a few pats of unsalted butter and a couple tablespoons of brown sugar, and lay them meat side down on the butter and sugar and wrap tight.
- Return the wrapped ribs to the smoker for another 60 mins.
- Check internal temp with a probe thermometer, we are shooting for 200 degrees internal.
- Unwrap ribs and lightly baste with your favorite BBQ Sauce.
- Place back in smoker for 5 mins for sauce to set.
- ENJOY!
GRILLED PEACH INSTRUCTIONS
- Remove the metal plate from the left side of the Yoder YS640 and set to 500 degrees.
- Wash and quarter 3 peaches.
- Toss in mixture of Maple Syrup, Oil and Salt & Pepper.
- Grill for 2-3 minutes per side on the grate over the open flame.
The YS640S pellet grill makes for a nearly foolproof cooking experience, and these Iberia Ribs smoked low and slow were fall-off-the-bone tender. These well marbled beauties delivered the perfect combination of sweet, spicy, smoky and saucy for a flavor that was just amazing. Paired with maple marinated grilled peaches, these Iberico pork ribs are the BBQ treat that will impress everyone lucky enough to be invited to your backyard.
—
Recipe from @bigpaulonthegrill on Instagram
Learn more about the YS640S pellet grill:
INGREDIENTS
IBERICO BABY BACK RIBS:- 1 Rack Trimmed Iberico Pork Baby Back Ribs
- 1/2 Cup Yoder Pork Seasoning
- 1/4 cup Canola Oil
- 1/2 cup BBQ Sauce
- 2 Large Peaches
- 1/2 cup Maple Syrup
- 1/2 cup Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
INSTRUCTIONS
- Preheat your Yoder Amokers YS640A Pellet Grill to 250ºF.
- Season baby back ribs on both sides with Yoder Pork Seasoning and let the rack sit for 5 minutes while the grill gets up to temp.
- Place rack, bone side down on the upper rack of the smoker and close the cover.
- After 60 minutes, open and spritz with a combination of 50% Water 50% Apple cider vinegar.
- 60 Minutes Later, spritz again and this time remove the rack of ribs, lay down some foil with a few pats of unsalted butter and a couple tablespoons of brown sugar, and lay them meat side down on the butter and sugar and wrap tight.
- Return the wrapped ribs to the smoker for another 60 mins.
- Check internal temp with a probe thermometer, we are shooting for 200 degrees internal.
- Unwrap ribs and lightly baste with your favorite BBQ Sauce.
- Place back in smoker for 5 mins for sauce to set.
- ENJOY!
GRILLED PEACH INSTRUCTIONS
- Remove the metal plate from the left side of the Yoder YS640 and set to 500 degrees.
- Wash and quarter 3 peaches.
- Toss in mixture of Maple Syrup, Oil and Salt & Pepper.
- Grill for 2-3 minutes per side on the grate over the open flame.
