YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
With minimal prep and maximum taste, this dish features tender pork seasoned with our signature Plowboys BBQ Yardbird seasoning—an unbeatable combo. It’s a simple yet elevated recipe that’s sure to become a staple in your cooking arsenal. Whether you’re a seasoned griller or a beginner, this mouthwatering meal is perfect for any night of the week!
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For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 2 pork tenderloins
- 1/4 cup Blues Hog Honey Mustard Sauce
- 1/4 cup Plowboys BBQ Yardbird Rub
- 1/4 cup Firebug Mild Grillin Sauce
INSTRUCTIONS
- Preheat your Yoder Smokers YS640S Pellet grill to 450ºF, set up for direct grilling (diffuser removed) with GrillGrate panels over the fire box.
- Slather the pork with Big Ricks Jalapeño Honey Mustard. Season with Plowboys BBQ Yardbird Rub.
- Grill the pork tenderloin over direct flame to an internal temperature of 140ºF-145ºF, turning to get a little char on all sides, about 15-20 minutes.
- Immediately after removing the pork, brush on the Firebug Sauce.
With minimal prep and maximum taste, this dish features tender pork seasoned with our signature Plowboys BBQ Yardbird seasoning—an unbeatable combo. It’s a simple yet elevated recipe that’s sure to become a staple in your cooking arsenal. Whether you’re a seasoned griller or a beginner, this mouthwatering meal is perfect for any night of the week!
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 2 pork tenderloins
- 1/4 cup Blues Hog Honey Mustard Sauce
- 1/4 cup Plowboys BBQ Yardbird Rub
- 1/4 cup Firebug Mild Grillin Sauce
INSTRUCTIONS
- Preheat your Yoder Smokers YS640S Pellet grill to 450ºF, set up for direct grilling (diffuser removed) with GrillGrate panels over the fire box.
- Slather the pork with Big Ricks Jalapeño Honey Mustard. Season with Plowboys BBQ Yardbird Rub.
- Grill the pork tenderloin over direct flame to an internal temperature of 140ºF-145ºF, turning to get a little char on all sides, about 15-20 minutes.
- Immediately after removing the pork, brush on the Firebug Sauce.
