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First Ribs on YS640

PostPosted: August 15th, 2016, 12:52 pm
by JimC
After much research and great information from this forum and others, I took the plunge and made two racks of St. Louis ribs and two racks of baby backs this weekend. Rubbed, rested, and cooked for about 5 hrs total (4 for the baby backs) Pics below.

Jim

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Ready to go on the smoker.

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Just about done.

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Plated

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Finished meal.

Re: First Ribs on YS640

PostPosted: August 15th, 2016, 2:57 pm
by Bosox1901
Nice job, Jim. Looks like you smoked them on the top rack, what temp did you cook them at?

Re: First Ribs on YS640

PostPosted: August 15th, 2016, 5:15 pm
by JimC
Thanks Bosox.

St. Louis - 3hrs open on top @235, foiled for 1hr @250 (bottom rack), and 1hr open on top @ 235 to finish.
Baby Backs - same except 2hrs on the front end instead of 3.
Used apple pellets.

Re: First Ribs on YS640

PostPosted: August 17th, 2016, 5:49 am
by Bosox1901
yeah...pretty much my same routine. although sometimes ill run them naked the whole cook, but i do get better, consistent results when i foil.

you got the ribs out the wqy...now you gotta pop your cherry on a Brisket!

Re: First Ribs on YS640

PostPosted: August 17th, 2016, 5:50 am
by Bosox1901
oh, i just noticed your in Cali. maybe i should've said Tri-Tip. haha

Re: First Ribs on YS640

PostPosted: August 17th, 2016, 11:25 am
by JimC
Thanks - already looking. Local Costco has prime packer brisket in stock at a very reasonable cost.
Sunday project.....

Re: First Ribs on YS640

PostPosted: August 22nd, 2016, 5:07 am
by Bosox1901
No sh*t, I've been chasing down the elusive Prime grade packer brisket forever down here in south florida, to no avail. Choice is the best i can get and I've got Restaurant Depot, Costco's, BJ's, and all the other local stores nearby.

Re: First Ribs on YS640

PostPosted: September 12th, 2016, 5:25 pm
by JimC
Bosox1901 wrote:oh, i just noticed your in Cali. maybe i should've said Tri-Tip. haha


I tried smoking a tri-tip this past weekend. Ran it at 250 for 3.5 hrs. Cooked perfectly, but had the texture of prime rib.

I'll stick with grilling the tri-tip.