I am planning on smoking some St Louis cut ribs today and thought i would try my hand at smokin some tators as well. Any ideas on how i should do this on my YS640? Should u leave whole slice in half or what? Would love any ideas please. Thanks
Proud owner of a YS640
I have done this with red skin potatoes, by quartering them, and putting them in a pan with some olive oil and rosemary on the top grate. I did have to cover them to keep them from drying out after about an hour or so.
Same process as Herb, but I toss mine in sour cream and shredded cheese. Cover it midway to retain the moisture. I dislike sour cream, but it works well and surprisingly does not have a "sour" taste.
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Thermapen had an interesting take on kinda blanching first for 5 minutes. Never tried but liked the idea that it supposedly makes them soft on the inside but semi crisy on the outside
If you cook them at 375 yep that would work, maybe 400 even better.
Once the ribs are done then crank it up to 350-400 and crisp the prev blanched potatoes.
Ribs could use a 15 min foil cover anyway.
That's for the red ones cut into quarters, with onion quarters (tastes great).
If full taters wrap in foil first time till they are at 150 inside. You DO have a probe thermometer, one you stick in the food? Then unwrap and let the smoke happen till the ribs come off. So timing is important. Hard to screw up Baked taters.
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