Hey guys,
Well yesterday I took the maiden voyage with baby back ribs in my newly acquired YS 640. First off, I want to thank the mods here who have given me some great advice with regards to regulating the temp, setup and running the smoker. I followed Yoder Herb's advice for starting the smoker to the letter. Worked great! Set the temp for 225 with 2 racks. I smoked them for exactly 4 hours. They looked awesome. I sauced them, cranked up the smoker to 350 just to finish them off. Came out great! A huge hit. Best advice I received was not to open the lid and peek. Don't fiddle with the temp at all! I just let the smoker do it's thing and she worked like a champ. I will post some pics later. Thank again to everyone for the advice and time!
BTW I used BBQr's Delight Apple pellets.
I also installed a door mounted thermometer and a thermometer probe port on Friday night which allowed me to watch the temps as I smoked. I didn't really understand how the previous owner was smoking without the temp gauge and probe port. I'm guessing he was running the probe lines under the lid which was cause hot spots, temp issues, etc.
They didn't pull off the bone clean, I think I might try 250 next time. I do live at a higher elevation so that be a factor. Damn tasty though.
Thanks guys, I have been enjoying them everyday for lunch at work. These were the first ribs on the YS640. To be honest, these were the first ribs that I was happy with. I have always stayed away from doing ribs but now I'm back. Maybe next time, we'll tackle ST. Louis cut.
Try the toothpick test for doneness. Using a round toothpick, push it between the bones, when it goes through easily without resistance, the ribs are done. If you want them fall off the bone, let them go a little longer.
I will definitely do that next time. Thanks for the help guys. Looking forward to the next cook, not sure what it's gonna be.
them look great man,,,
enjoy!!!
~20" Yoder "Swiss Army Knife" Stick Burner~
- Joined: May 10th, 2014, 12:33 pm
- Posts: 576
- Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue
njsmoker wrote:I will definitely do that next time. Thanks for the help guys. Looking forward to the next cook, not sure what it's gonna be.
Brisket!!
Thanks so much for the kind words guys, they are greatly appreciated. This past wekend I grilled Italian sausage and peppers on Saturday and then burgers on Sunday night. Both were very good. For the sausage, I used the diffuser and ran the grill at 350. I also had the red peppers and onions in a cast iron pan with olive oil. Everything came out grate. For the burgers, I smoked them at 225 until they hit 140 and used the reverse side of the grill grates to sear them with a dash of salt and vegetable oil.
they look really good, great color, fyi, if rib meat falls off bone ribs are overdone, just saying, its all preference
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