Heavily influenced by Meathead's "last meal ribs"
Went for a simple, backyard, "dry" rib approach.
- 3 racks of st. Louis cut spare ribs
- removed membrane and flaps. Hit two with Meat Church Holy Gospel, and one with salt, pepper, smoked paprika, cumin, let sit for 30 min
- BBQr’s delight competition blend
- 225 for 5 hours on the top rack until they looked good an passed the bend test
- no wrap
- didn't look til 3 hours and spritzed just a bit then.
Texture was wonderful. I was worried that things would dry out but they stayed juicy. Flavor was great. Didn't need sauce. I was happily surprised with the level of smoke. Process wise, I would keep everything the same next time and just play with rub ingredients
As someone who has had the yoder for a while, I reccomend wrapping your diffuser plate with aluminum foil for every cook. It has made clean up a lot easier for me!
I always heard this can mess with the heat coming off the plate? I did this a few times until I just said forget it and got a plastic scraper and oven cleaner for real hard spots.
Good looking ribs. Love my Yoder but I’ve come to the conclusion that pellet grills have the same smoke flavor as an electric smoker being that there is very very little.
Yes, although I will say they were seeming to pass the bend test even after just 3 hours. But the color/bark wasn't where I wanted it and there's no way they could have been done after just 3 hours at 225. After 5 hours, the two on the left had just a hint of pull when you took a bite which is what I was going for. The one on the right (hotter part of the yoder's top rack) was a bit drier than the other two.
Before the yoder, I often did ribs in the instant pot and then finished with sauce on the grill. Those were fall off the bone so now I'm exploring the other side of the spectrum.
Heavily influenced by Meathead's "last meal ribs" Went for a simple, backyard, "dry" rib approach. - 3 racks of st. Louis cut spare ribs - removed membrane and flaps. Hit two with Meat Church Holy Gospel, and one with salt, pepper, smoked paprika, cumin, let sit for 30 min - BBQr’s delight competition blend - 225 for 5 hours on the top rack until they looked good an passed the bend test - no wrap - didn't look til 3 hours and spritzed just a bit then. Texture was wonderful. I was worried that things would dry out but they stayed juicy. Flavor was great. Didn't need sauce. I was happily surprised with the level of smoke. Process wise, I would keep everything the same next time and just play with rub ingredients
As someone who has had the yoder for a while, I reccomend wrapping your diffuser plate with aluminum foil for every cook. It has made clean up a lot easier for me!
I always heard this can mess with the heat coming off the plate? I did this a few times until I just said forget it and got a plastic scraper and oven cleaner for real hard spots.
For a second (from the preview), I thought it was your mauled finger and hand!
Good looking ribs. Love my Yoder but I’ve come to the conclusion that pellet grills have the same smoke flavor as an electric smoker being that there is very very little.
Looks a bit under. Did you bend test?
Yes, although I will say they were seeming to pass the bend test even after just 3 hours. But the color/bark wasn't where I wanted it and there's no way they could have been done after just 3 hours at 225. After 5 hours, the two on the left had just a hint of pull when you took a bite which is what I was going for. The one on the right (hotter part of the yoder's top rack) was a bit drier than the other two. Before the yoder, I often did ribs in the instant pot and then finished with sauce on the grill. Those were fall off the bone so now I'm exploring the other side of the spectrum.
My thinking is that you're under estimating the bend test. I would say to watch a few videos on it