Newbie question about wood types and flavoring

Discussion in 'General Discussion' started by highlander, Jun 24, 2013.

  1. Hello all,

     Highlander here with a question about different types of wood and the flavor they impact on the meat, I did my first rack of spare ribs yesterday on a chargriller pro using the 3-2-1 method along with chicken and sausage. At the end of the day everything was eaten! the gang devoured the lot but I was not happy, I am my own worst critic! I don't expect to be Johnny Trigg after one smoke but since this is my new addiction I am seeking knowledge. I used hickory chunks but wanted some info on other types of wood, next up on the smoker will be baby backs.

  2. s2k9k

    s2k9k AMNPS Test Group

    What were you not happy about?
  3. Dave,

    I was not to happy with the store bought dry rub (grill mates) I will make my own next time. Also wanted a bit more bark I might try 2-2-1 next time or even no foil. The good news is that the gang devoured them!!!  I understand the learning curve here and I am grateful for this site, it is the holy grail of smoke.

  4. s2k9k

    s2k9k AMNPS Test Group

    If you are going to do baby backs then definitely go 2-2-1 or if you want more bark you could try a 2-1.5-1.5. I saw where JJ did some ribs recently with no foil and a friend of mine did too and both said they came out Great! Next time I do ribs I'm going to go no foil to see how it does.

    What are you looking for in a rub? Sweet? Spicy? Ect?.........
  5. Thanks for the info, I might try the no foil. As far as rub my taste is for sweet but I will try them all.

  6. I found this dry rub recipe online for bb's

    1 cup dark brown sugar

    1/2 cup paprika

    2 1/2 tbs black pepper

    1 1/2 tbs  chili powder, garlic powder and onion powder

    2 tbs kosher salt

    I will post how it turns out.

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