Do you wish you could smoke ribs like the pros do? Learn how to smoke ribs that look gorgeous on the table and will tantalize your taste buds long after the meal is past.
The Recipe
In this blog post, we're smoking St. Louis ribs on a Yoder YS640S pellet smoker using the method in our Money Ribs recipe. Use the button below to download a printable handout with the step-by-step instructions.
This recipe is detailed enough that we're confident you'll be blown away by the results—even if you've never cooked ribs before! And if you've been smoking ribs for years, we're pretty sure the complex flavor profile in this recipe will impress you too.
We're excited about sharing this recipe with you and hope you'll get to enjoy it soon. Let us know if you have any questions about smoking ribs or anything at all about outdoor cooking. We're always happy to help!
Trimming the Ribs
We're cooking Prairie Fresh St. Louis style ribs from our store. Refer to the Money Ribs recipe download for specific instructions on how to prepare the ribs.
Prairie Fresh St. Louis ribs from our store
Trimming the "flap"
Removing the membrane
Scraping the fat
Ready for seasoning
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Seasoning the Ribs
The Money Ribs recipe has detailed instructions on how to prepare the ribs for the smoker, so I won't explain everything here, but the recipe calls for three different seasoning layers. We season the ribs with Boars Night Out Double Garlic Butter rub and let it sit in the fridge overnight, then season them with Jonesy Q Money Honey rub and then Killer Hogs The BBQ Rub.
This combination of seasonings will excite your taste buds and linger in your memories for days!
Adding mustard for a binder
Slather the entire rack on both sides
The three seasonings we're using
Coated in Boars Night Out Double Garlic Butter rub
Wrapped and refrigerated overnight
Removing from the wrap the next day
Seasoning with Jonesy Q Money Honey rub
Jonesy Q Money Honey rub
After applying the Money Honey
Coating with Killer Hogs The BBQ Rub
The BBQ Rub
Ready for the smoker
A hand-held instant read thermometer is essential for cooking outdoors. We carry a full line of high quality thermometers from Thermoworks.
Smoking the Ribs
It can be tricky to know exactly when ribs are ready for done. The guidelines in our Money Ribs recipe help you nail it perfectly, even on your first try.
Ribs ready for the smoker
Misting with water
Reasons to Consider a Yoder Pellet Smoker
Wrapping the Ribs
Once the internal temperature of the ribs reaches 165 degrees between two bones in the thicker end of the rack, we wrap them in foil with sauce and Bacon Up. We put them back on the smoker until they reach our target temperature. Refer to the Money Ribs recipe for the details.
Pouring sauce on the foil
The Money Ribs recipe uses a mix of Blues Hog Smokey Mountain and Raspberry Chipotle sauces for the glaze.
Bacon Up added
Ready to wrap
Wrapping each rack tightly in foil
Back on the smoker
Checking the temperature to know when it's done
Resting the Ribs
After the ribs are finished cooking, we drain the juices and rest the ribs before slicing and serving them.
Draining the grease
In a pan and ready to rest
In the chest
Smoker turned up to 275 for glazing later
Glazing the Ribs
After the ribs are done resting, we glaze them with our Blues Hog blend and set them back in the smoker.
Bone side of the ribs after resting
Glazing the meat side of the ribs
Brushing them with a generous layer of the glaze
Glazed and ready for the smoker
Back on the smoker for 10–15 minutes
Ready to slice!
Slicing the Ribs
It's finally time to enjoy the ribs!
Sauce smeared on the cutting board to protect the glaze
Slicing the ribs bone side up
Time to eat!
The Recipe
In this blog post, we're smoking St. Louis ribs on a Yoder YS640S pellet smoker using the method in our Money Ribs recipe. Use the button below to download a printable handout with the step-by-step instructions.
This recipe is detailed enough that we're confident you'll be blown away by the results—even if you've never cooked ribs before! And if you've been smoking ribs for years, we're pretty sure the complex flavor profile in this recipe will impress you too.
We're excited about sharing this recipe with you and hope you'll get to enjoy it soon. Let us know if you have any questions about smoking ribs or anything at all about outdoor cooking. We're always happy to help!
About the author: Lavern Gingerich is a writer and the digital marketing director for Meadow Creek Barbecue Supply.
