YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“No wrap this time — just pure, slow-smoked goodness, letting the cherry wood build that deep, flavorful bark. A few spritzes of apple juice, cider vinegar, and a splash of bourbon kept things juicy while the ribs took on that rich, smoky color. By the time I pulled them off, I didn’t even wait to plate them – just grabbed one straight from the tray, savoring every bite. No shortcuts, no frills — just damn good BBQ.”
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 1 rack of back ribs
- Yellow mustard (as a binder)
- Your favorite BBQ rub
- ½ cup apple juice
- ¼ cup apple cider vinegar
- 2 tbsp bourbon
- Cherry wood pellets
INSTRUCTIONS
1. Prep the Ribs
• Peel off the membrane from the back of the ribs for better texture and smoke penetration.
• Coat the ribs lightly with yellow mustard to help the rub stick.
• Generously season with your BBQ rub, making sure to get all sides.
2. Fire Up the Smoker
• Preheat the Yoder to 250°F using cherry pellets for a sweet, rich smoke.
3. Smoke Slow & Steady
• Place the ribs bone-side down on the smoker grates.
• Let them smoke undisturbed for the first 2 hours to start building that bark.
4. Layer the Flavor (Spritz Routine)
• Mix apple juice, apple cider vinegar, and bourbon in a spray bottle.
• After the first 2 hours, lightly spritz the ribs every 45 minutes to keep them moist and flavorful.
5. Check for Doneness
• At around the 5-hour mark, check for doneness:
• Internal temp should be 195-203°F
• The meat should have pulled back from the bones
• A probe should slide in with no resistance
6. Rest & Enjoy
• Let the ribs rest for 10-15 minutes before slicing.
• Stand over your camera, rib in hand, and savor the first bite with zero shame.
“No wrap this time — just pure, slow-smoked goodness, letting the cherry wood build that deep, flavorful bark. A few spritzes of apple juice, cider vinegar, and a splash of bourbon kept things juicy while the ribs took on that rich, smoky color. By the time I pulled them off, I didn’t even wait to plate them – just grabbed one straight from the tray, savoring every bite. No shortcuts, no frills — just damn good BBQ.”
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 1 rack of back ribs
- Yellow mustard (as a binder)
- Your favorite BBQ rub
- ½ cup apple juice
- ¼ cup apple cider vinegar
- 2 tbsp bourbon
- Cherry wood pellets
INSTRUCTIONS
1. Prep the Ribs
• Peel off the membrane from the back of the ribs for better texture and smoke penetration.
• Coat the ribs lightly with yellow mustard to help the rub stick.
• Generously season with your BBQ rub, making sure to get all sides.
2. Fire Up the Smoker
• Preheat the Yoder to 250°F using cherry pellets for a sweet, rich smoke.
3. Smoke Slow & Steady
• Place the ribs bone-side down on the smoker grates.
• Let them smoke undisturbed for the first 2 hours to start building that bark.
4. Layer the Flavor (Spritz Routine)
• Mix apple juice, apple cider vinegar, and bourbon in a spray bottle.
• After the first 2 hours, lightly spritz the ribs every 45 minutes to keep them moist and flavorful.
5. Check for Doneness
• At around the 5-hour mark, check for doneness:
• Internal temp should be 195-203°F
• The meat should have pulled back from the bones
• A probe should slide in with no resistance
6. Rest & Enjoy
• Let the ribs rest for 10-15 minutes before slicing.
• Stand over your camera, rib in hand, and savor the first bite with zero shame.
