YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Brad Prose of Chiles & Smoke shares his go-to recipe for Pork Ribs on the Yoder Smokers YS640S: “Declare your master of the grill status with this incredibly juicy Smoked Rack of Pork that will instantly activate drooling with the first dripping slice. Smoky, meaty, savory, and impossibly tender, this impressive bone-in pork rib roast will have you skipping the fork and knife and gnawing straight from the bone. Just be warned, you might need a bib.”
—
Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
INGREDIENTS
- 1 Rack of Pork
- 2 tablespoons Sedona Sand Seasoning
- Apple cider vinegar for spritzing
INSTRUCTIONS
- Clean up the rack. Trim off any excess fat or small bits. If your rack has a fat cap, slice a crosshatch pattern into it before adding the seasoning. This allows the seasoning to make better contact and will prevent the fat from splitting while cooking.
- Season the pork generously. This is a large roast, so feel free to use extra seasoning if you need to. Allow the pork to rest in the fridge, uncovered, for at least 2 hours if possible prior to cooking. Dry brining overnight in the fridge will provide the best results.
- Prepare the smoker for indirect cooking at 250°F. This temperature ensures the pork stays moist while providing plenty of wood-fired flavor.
- Place the rack of pork in the smoker and allow it to cook. Spritz with apple cider vinegar after the first hour, and every 45 minutes after that. Do this for a couple of hours until it reaches about 125°F internal temperature.
- Increase the heat for searing. Remove the pork roast briefly while the grill heats up. Place it back in the smoker and allow it to sear on all sides. The finished temperature is 140°F, which will continue to cook as it rests.
Brad Prose of Chiles & Smoke shares his go-to recipe for Pork Ribs on the Yoder Smokers YS640S: “Declare your master of the grill status with this incredibly juicy Smoked Rack of Pork that will instantly activate drooling with the first dripping slice. Smoky, meaty, savory, and impossibly tender, this impressive bone-in pork rib roast will have you skipping the fork and knife and gnawing straight from the bone. Just be warned, you might need a bib.”
—
Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
INGREDIENTS
- 1 Rack of Pork
- 2 tablespoons Sedona Sand Seasoning
- Apple cider vinegar for spritzing
INSTRUCTIONS
- Clean up the rack. Trim off any excess fat or small bits. If your rack has a fat cap, slice a crosshatch pattern into it before adding the seasoning. This allows the seasoning to make better contact and will prevent the fat from splitting while cooking.
- Season the pork generously. This is a large roast, so feel free to use extra seasoning if you need to. Allow the pork to rest in the fridge, uncovered, for at least 2 hours if possible prior to cooking. Dry brining overnight in the fridge will provide the best results.
- Prepare the smoker for indirect cooking at 250°F. This temperature ensures the pork stays moist while providing plenty of wood-fired flavor.
- Place the rack of pork in the smoker and allow it to cook. Spritz with apple cider vinegar after the first hour, and every 45 minutes after that. Do this for a couple of hours until it reaches about 125°F internal temperature.
- Increase the heat for searing. Remove the pork roast briefly while the grill heats up. Place it back in the smoker and allow it to sear on all sides. The finished temperature is 140°F, which will continue to cook as it rests.
