How to smoke ribs on the Yoder YS 1500: rib cooking tutorial

In this video, we show you how to smoke ribs on the Yoder YS 1500 pellet smoker. We season the ribs in 2 ways. In one approach we use Angelo's Pork and Poultry seasoning, and in the other, we use a simple salt and pepper blend topped off with some rib whisperer rub for the perfect combo of spices. We then smoke the ribs for 3 hours on Pecan wood pellets. Next, we wrap in a mixture of butter, honey, and brown sugar. In the last step, we glaze with a little bit of Head Country's original BBQ sauce for the perfect finish. Finally, we eat in front of you and give you our opinions of the final product.
BBQer's delight pecan pellets - store.bbqrsdelight.com/pd-peca...
Angelo's BBQ seasoning - angelosbbq.com/pork-rib-and-p...
Rib Whisperer Texas Love Rub - justgrillintx.com/products/te...
Head Country Original BBQ Sauce - www.headcountry.com/product/t...

[@wlewis1840]

Great video, I have a YS 640, needing to upgrade to the YS 1500. Not many new vids on the YS 1500 so I really appreciate what you are doing. I would love to see the 1500 fully loaded. Thanks

[@freshhands5054]

Thanks again W Lewis! We're gona keep making them for a long time! Check out our Instagram @myfreshhands for daily pics of some of our cooks. I think there might be one coming up that shows the YS pretty well loaded down! Let us know if there is any particular cut of meat that you would like to see on the YS 1500!

[@sureignmusic]

Wow!! This looks so good!! 😊 I have to try to make this one day! Thank you for teaching the world how to make this amazing dish! Keep up the great work!! 😇🙏

[@jowens2706]

Awesome ribs man cant wait for my new yoder ys1500 🤙

[@MrSkovsgaard]

Good an clear info thanks

[@rawtry65]

What are the orange bands on the counter weight?

[@dogman807]

How many 15lb Briskets cans you get on there at one time?

[@steveguzman6640]

Thank you getting back to me, one last thing have you had any problem with rust ?

[@freshhands5054]

That's a really great question, Steven. I personally have not had an issue with rust. I keep my smoker under a covered patio and have the cover for the unit. I believe that this has really helped in rust abatement. That being said, I think if you were to leave it outside in the elements that you would have a hard time avoiding rust.

[@steveguzman6640]

Thank you again Alex , keep up the great work on the videos.

[@woofersd2383]

No problem with rust at all. When I seasoned my Yoder, I did it inside and out. And I mean everything.

[@steveguzman6640]

I am looking into buying a Yoder 1500, what do you think of your so far?

[@freshhands5054]

Hi Steven! Thanks for watching the channel! DUDE! Here is my thought on the topic. If you have the means to purchase the YS 1500 and the space to store it, go ahead and spring for it. Yes, it is much more expensive than the YS 640, but it is really nice when you are cooking for large family events. We had 3 racks of ribs and 2 pork butts on the bottom shelf the other day and could have fit quite a bit more if we wanted to. The only con that I see with this smoker is when you are doing small cooks (i.e.- a single rack of ribs) it could be a little bit of overkill. As far as pellet usage goes, I don't think it is too outrageous versus other pellet smokers I have used and the consistency of the meat is much better due to heat control. One other thing...She is very very heavy! It is quite the workout to move it around...but hey...that just means you get to eat more delicious food off of this grill, because you are burning more calories!! ;) I hope my little bit of commentary helps in your decision! Let me know if you have any more specific questions about the grill! Happy cooking!

[@woofersd2383]

Newer owner of a 1500 here. I love it. That said, it’s been a learning curve for sure. (For me) coming from coal, and using wood chunks, to, a Bradley 4 rack digital, the Yoder is way different. Way way WAY, CLEANER SMOKE FLAVOR. I can also say,,,,,,it’s heavy. Good luck to you, and happy testing. (I love testing the most)

[@woofersd2383]

New Yoder 1500s owner here. So far, I’m not totally pleased with the smoker. Biggest issue, I’m having, is not enough smoke flavor in the meat. Second issue, is it retains about 1/2 layer of grease just ahead of the burn pot, for about 8 inches, and will not drain. I believe I will have to make spacers, for the left side and raise it up, about 1/8th inch to help drain. Also, using the stack, for heat management, leaving open about 1 inch, I’m getting temp swings, of 25-50 deg. Any idea, how to remedy the swings? Or make them smaller swings?

[@freshhands5054]

Let me take this one part at a time. First, on the smoke flavor, you will naturally have less smoke flavor on your meat from any pellet grill. Pellet grills produce such a perfect, clean burning fire that you actually don't get the same flavor profile as you would from a normal stick burner. Any stick burner is naturally going to allow for more creosote and acidity to get into the meat due to the variation and volatility brought on by adding new logs to the fire. That said, I have found that many people actually prefer the taste of the meat off of a pellet cooker versus a traditional stick burner. However, I totally understand your disappointment. There are a few remedies for this issue though. First, you can try cooking on the top rack where the smoke accumulates in greater quantities during the cooking process. Second, you can try cooking at a lower temperature for the first portion of your cook and finishing at a higher temperature for the later portion. Lower temperature fires do produce more smoke on a pellet cooker. Third, you can try picking up a pellet tube like the one from A-MAZE-N. I have had good luck with these. You simply fill it with pellets and light with a torch to add some ancillary smoke to your cook. Regarding the grease build-up in the bottom of the grill. If you mean to say you are getting grease retention in the bottom of the grill downline from the burnpot (going towards the grease catch), this is completely normal. I have owned many grills and this just happens. I wouldn't really worry about this at all. You are cooking low and slow. You are going to get grease in every nook and cranny of any grill (even Kamado style grills have grease build-up issues). I deep clean my Yoder out once every 10-15 cooks. I have never had any issues. On the stack issue, you should really not be using the stack for heat management at all. The PID should be taking care of everything on the temperature side. However, please read your owners manual. Mine says that the stack should be open at least half way during your cook. It explicitly says not to close the stack any further than half way. I usually run mine wide open and have no issues with heat variation. The RHS of my grill does run about 5 degrees hotter, but that's the nature of most grills and you can manage this attribute during the cook.

[@woofersd2383]

Thank you for the comment, referring to the grease retention. The pit holds about 1/2 inch of grease right up by the burn pot, and trails out about 8 inches. I believe an 1/8th inch spacer under the left side wheels, where they bolt to the frame. Will help with this. I have picked up, an Amazin pellet tube, and will be trying that soon.

[@dominicc8014]

@@woofersd2383 I've read that after a while the swings become much smaller as the pid system dials in

[@woofersd2383]

Thank you both. Truly appreciate any and every comment. Through a lot of testing, I’ve settled on Lumber Jack Supreme Blend. (Normal was Apple) stack is set at 3/4 open now. Seems every meat is a different time/temp with the Yoder. Large cuts, low temp, pan and wrap, raise temp, to finish. I’m getting this figured out slowly. Thank You. Really really really, Thank You.

[@andrewe6791]

shouldnt your stack by open ? looks closed throughout the cook.

[@freshhands5054]

Hi Andrew! Thank you for watching! I always leave the stack at least halfway open per Yoder's recommendation. Perhaps it's just something funky with the camera angle making it appear closed. You wouldn't get any airflow if you left it closed :)

[@woofersd2383]

Using my 1500s, I’m finding having the stack 3/4 open, is working the best, for me.

[@scott31312]

"1 16 oz Angelo's Pork Rib And Poultry Seasoning $5.75". $12 .66 ground shipping and I live in Texas. What are they in? The shipping business? Sheesh.....

[@freshhands5054]

Hey Scott! Thanks for watching! Yea, the shipping can be a beast! Check out Kroger! If you are in North Texas, they usually have it in stock at all times. I want to say I have seen it at a couple of HEBs as well. I usually go right to the restaurant in Fort Worth.

[@scott31312]

Thank you friend!