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**The Sauce Blog**
July 4th, 2015, 5:26 pm
#1
* Abilene ** Abilene *
  • Joined: November 19th, 2014, 6:35 pm
  • Posts: 8
  • Location: Tucson Arizona

In Celebration of our Nation's Independence we are smoking a mess of Baby Backs on our YS-640. We have six fresh racks of ribs dry brined with salt, oiled and dusted heavily with our special rub. YS-640 started at 350 no foil on the diffuser running 50/50 mix of Pecan and Cherry pellets. Upon closing the lid the temp is set at 250 and we are T minus 3.5 hours to digging' in...We won't be looking' cause looking' aint cooking' Having studied the info herein and speaking directly with Yoder Herb here and in person I feel confident we will be dining in style poolside in a few hours! I will have more pictures in a few hours!


Time for a cocktail!
God Bless America

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July 4th, 2015, 10:16 pm
#2
Site AdminSite Admin
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  • Joined: April 18th, 2014, 3:12 pm
  • Posts: 2346

I can smell those ribs from here.

Yoder_Herb
July 5th, 2015, 2:56 pm
#3
* Wichita ** Wichita *
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  • Joined: August 16th, 2014, 10:02 pm
  • Posts: 246
  • Location: Iowa
July 5th, 2015, 4:31 pm
#4
* Abilene ** Abilene *
  • Joined: November 19th, 2014, 6:35 pm
  • Posts: 8
  • Location: Tucson Arizona

Here is a picture of the finished product and I must say they were a great hit with our guests. I served them dry, meaning I did not sauce them as we had four individual sauces to choose from on our table. I think next time I will sauce them near the end and see how that goes.

My biggest take away from this cook was just let the Yoder chug along... don't peek just relax

Thanks to this community we had our best cook on ribs to date!

Steve

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