YS640 delivered last Thursday. Tested with some wings, and a stuffed pork tenderloin, and am ready to smoke some ribs, to (hopefully) competition quality. Put out a general invite to a few neighbors to be on my judging panel. Been reading and watching videos on the process. All previous attempts using some variation of the 3-2-1 method yielded overcooked/steamed ribs that were tasty, but no great bark, and certainly no bite as they fell apart when picked up from the smoker. So today, I will try to convert my newly acquired knowledge into experience to produce quality ribs. I make all my own spice rubs/blends and sauce, and will use a combination of a Creole and Sweet BBQ rub, in what I label as 40 proof, meaning that it contains a milder cayenne rated 40,000 SHU (Scoville Heat Units). I can vary that to 60 Proof or 90 Proof based on individual taste preferences, but I also make NFC, which has "No Cayenne", (if you know what I mean) or Scorpion, using Trinidad Butch-T Scorpion pepper (1,400,000 SHU) that I grow. Pictures and my personal analysis will be posted later.
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First Ribs On New Yoder YS640
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BeachBlues, Sounds Great! Looking Forward to Your Pic's!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Competition quality means the ribs that people would rather come to YOUR house for and it sounds like you are well on your way to making that a reality. Good job!
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Looking forward to seeing the results. Good luck with your cook. BTW next year maybe try stepping up your pepper game. I've been growing the Carolina Reapers for the past few years, (2,200,000) (shu). They have a really nice, almost fruity flavor for about 10 seconds before all hell breaks out in your mouth. The only bad thing is that you do pay the price the next day. Ouchy. Hehe.
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Beach Blues - I don't think you can produce a better quality or better tasting rib then those created by following the Last Meal Ribs recipe right here on AR. You will have friends offering to bring bottles of nice wine to dinner if you'll cook up the ribs. You truly cannot get ribs like this at a restaurant.
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Here are a couple pictures of the first 6 racks of ribs. The first picture are Memphis dry style, with just a finishing glaze of homemade sauce. They smoked on the top rack of the YS640. Gave them a "B". Need to get better at the probe test for doneness, as they could have stayed in the smoker another half hour. Second picture are KC "pork candy" style, glazed in brown sugar and honey. They smoked about 3 hours for color, then double wrapped in foil with the sugar and honey. Gave them a "B-", as portions were a little overdone. All in all, 10 neighbors came over to "judge" the results. Most of the ribs were gone, the trash can was overflowing with beer and wine bottles, and I asked them all to go home about 1:30am.
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Originally posted by Steve B View PostLooking forward to seeing the results. Good luck with your cook. BTW next year maybe try stepping up your pepper game. I've been growing the Carolina Reapers for the past few years, (2,200,000) (shu). They have a really nice, almost fruity flavor for about 10 seconds before all hell breaks out in your mouth. The only bad thing is that you do pay the price the next day. Ouchy. Hehe.
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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