How to Smoke Ribs on a Yoder Pellet Smoker

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Sliced Ribs
Sliced Ribs

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.

Sliced Ribs

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 Pork Ribs

Prairie Fresh St. Louis ribs from our store

Trimming Ribs

Trimming the "flap"

Removing Membrane on Ribs

Removing the membrane

Scraping Fat on Ribs

Scraping the fat

Trimmed Ribs

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!

Mustard on Meat Side of Ribs

Adding mustard for a binder

Mustard on Ribs

Slather the entire rack on both sides

Rubs

The three seasonings we're using

Boars Night Out Double Garlic Butter Seasoning on Ribs

Coated in Boars Night Out Double Garlic Butter rub

Ribs Wrapped Overnight

Wrapped and refrigerated overnight

Removing Ribs From Wrap

Removing from the wrap the next day

Seasoning Ribs With Jonesy Money Honey Rub
Jonesy Money Honey Rub

Jonesy Q Money Honey rub

Jonesy Money Honey Rub on Ribs

After applying the Money Honey

Killer Hogs The BBQ Rub
Killer Hogs The BBQ Rub

The BBQ Rub

Killer Hogs The BBQ Rub on Ribs

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 Smoker

Ribs ready for the smoker

Putting Ribs on Yoder Pellet Smoker
Smoking ribs on the top rack in the Yoder YS640S Pellet Grill
Ribs on Yoder
Time is on our side!
Misting Ribs With Water

Misting with water

Putting Ribs on Yoder Pellet Smoker

Reasons to Consider a Yoder Pellet Smoker

  • Made in the USA and their quality and performance will keep you smiling for years to come.
  • Adjust the temperature with the twist of a knob or from the Fireboard app on your phone.
  • Cook the entire meal on your grill, including desserts.
  • Two-piece diffuser lets you sear meats with direct heat.

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.

Sauce on Foil

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 on Foil

Bacon Up added

Ribs on Foil

Ready to wrap

Wrapping Ribs

Wrapping each rack tightly in foil

Wrapped and Back on Smoker

Back on the smoker

Ready to Rest

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.

Pouring Juices

Draining the grease

Ribs in Pan

In a pan and ready to rest

Ribs in Chest

In the chest

Yoder Set to 275

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.

Ready to Glaze

Bone side of the ribs after resting

Glazing Meat Side

Glazing the meat side of the ribs

Glazing Ribs

Brushing them with a generous layer of the glaze

Sauce Ready to Set

Glazed and ready for the smoker

Ribs on Yoder Done

Back on the smoker for 10–15 minutes

Smoked Pork Ribs Ready to Slice

Ready to slice!

Slicing the Ribs

It's finally time to enjoy the ribs!

Sauce on Cutting Board

Sauce smeared on the cutting board to protect the glaze

Slicing Smoked Ribs

Slicing the ribs bone side up

Sliced Ribs

Time to eat!

Sliced Ribs

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!

Smoked Ribs With Sides

About the author: Lavern Gingerich is a writer and the digital marketing director for Meadow Creek Barbecue Supply.