Favorite wood for spares?

Discussion in 'Pork' started by guvna, Aug 7, 2008.

  1. guvna

    guvna Smoking Fanatic

    I've been using hickory for pretty much everything. But I picked up some Peach and Pecan. I was thinking about laying down some mesquite and finishing the ribs with the peach. whacha think?
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Peach straight up is good on pork.

    If you ever get your hands on some apple and cherry, try a combo of 2 parts apple to 1 part cherry.
  3. I used all cherry on the last ones I did and I thought they turned out great.
  4. carnuba

    carnuba Smoke Blower

    i vote cherry
  5. buckeye024

    buckeye024 Smoke Blower

    I use 1 part hickory, 2 parts cherry.
  6. blacklab

    blacklab Master of the Pit SMF Premier Member

    Found some pecan chuncks at sportsmens warehouse a while ago and gave them a try on spares. The wife and family really enjoyed them. It's a mild sweet wood that compliments spares well. Happy smoking
  7. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    ditto TH, mesquite is to strong...
    just use the pecan...thin and blue...if ya smell smoke your smoking!
  8. davenh

    davenh Smoking Fanatic OTBS Member

    I'm surprised [​IMG] . I thought most would be using hickory on their ribs. [​IMG]
  9. geek with fire

    geek with fire Master of the Pit OTBS Member

    Apple wood and royal oak lump. While I use this combination for everything ('cause I have my own supply of apple wood), I still think apple is the best thing I've found for pork.

    I agree that cherry is good too, but I think it is better served for poultry.
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    i do a combo..........apple/cherry first, then apple/cherry/maple after i pull outta the foil.........
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    looks like a poll should be done!
  12. dougbennett

    dougbennett Smoke Blower

    I just did ribs with mesquite last weekend, and they were darn fine!
  13. i use mainly hickory i just received some apple wood that was used this past weekend and the family really liked the taste of that too. i used mesquite on ribs only once and the ribs were almost inedible i may have used to much but in my opinon if you plan on using mesquite. use it sparingly because it is a strong smoke.
  14. For my pork cooks, both ribs and shoulder, I use a combo of oak and hickory. I find that oak contributes a very mellow but rich flavor to pork and use it as a base for most smokes.

    Burt [​IMG]
  15. Cherry over Apple?
  16. alra195

    alra195 Fire Starter

    50/50 mix of hickory and apple. But from the other posts, ya'll got me thinking about trying cherry, hmmmm?
  17. lawdog

    lawdog Smoking Fanatic

    my goto is always hickory but I have done a mix of hickory and apple or cherry and it turned out pretty good
  18. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I am a hickory fan for just about everything. Could be because I haven't tried anything else....[​IMG]
  19. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What he said.
  20. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    I hafta agree with this.....have only done spares one time, and used a mix of oak and cherry......50/50.....very rich flavor with some nice sweetness from the cherry. Gonna try a mix of oak and apple on the next go around.


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