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Wood suggestions for a newby

post #1 of 17
Thread Starter 

Saturday I'm smoking two racks of spares for the first try with my smoker.  I have oak and mesquite at home and plan to get some pecan and apple tomorrow as I play around with the smoker.  My question is, what wood should I use for the ribs?  

 

Thanks for the advice,

 

Curt.

post #2 of 17

Curt, Oak and Pecan are fairly Mild...Apple is Medium flavored and sweet...Mesquite is Strong and an aquired taste for many, I love it on Beef, spent a lot of time in Texas...Wife threatens Divorce if I use it!...I use Apple or my Fav Hickory on Ribs...

post #3 of 17

I'm a big fan of hickory for ribs, sometimes with a little mesquite thrown in.

post #4 of 17

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I like the fruit woods personally. They are smooth and light flavor of smoky goodness. Apple and cherry is what I use alot.

post #5 of 17

As you can see, personal preference is at play on this one.

 

Hickory is my general purpose choice.  That oak you have on hand will do nicely.  Experiment with different woods and different combinations.  You might find that magical one you really love. Thanks to Todd and the AMNS I found that a maple and cherry mix is a favorite at our house for smoked cheese.

 

Good luck and good smoking.

post #6 of 17

I'm in the hickory/pecan camp for pork and other light meats. The fruit woods can be a little expensive where I am so hickory, pecan and mesquite are about all I have readilly available. Don't forget the q view..

post #7 of 17

I like hickory and pecan. Readily available here.

post #8 of 17
Thread Starter 
Quote:
Originally Posted by Pit 4 Brains View Post

I'm in the hickory/pecan camp for pork and other light meats. The fruit woods can be a little expensive where I am so hickory, pecan and mesquite are about all I have readilly available. Don't forget the q view..



Q View??  What's that . . .  It's not on the official acronym list.  Remember I'm a newby so speak slowly and clearly!

post #9 of 17

Q-view (n). (Cue-Vue) Pictures of food that are posted to the SMF.

Qview not only lets you show off your stuff but it also lets the viewing audience seee what you are talking about and aids us in helping you oe anyone else for that matter. A picture is worth a thousand words and alot can be seen in them. Get ahold of a digital camera, take pics, upload on computer, and then use the "add image" icon at the top of the reply page to upload them to your post.

post #10 of 17

Hickory and Pecan is what I prefer but a little oak and apple is good too.  I don't use mesquite on pork.

post #11 of 17
Thread Starter 

Just took my spare ribs out of my new smoker and thought I'd post a couple of photos. For my first time to ever use a smoker I'm really pleased with how they came out.  I did two racks over hickory for 6 hours.  I did not do a foil wrap and I think I will try a 90 minute wrap next time just to see what the difference is.  One set I used a mustard coating before the rub, the second I just applied rub.  I couldn't tell much taste difference.

 

Curt.

 

12 Nov 2011 First Ribs.jpg12 Nov 2011 First Ribs Cut.jpg

post #12 of 17

I'm still pretty new to all this stuff oo. I found this lnk somewhere. COuldn't tell you if it's right or wrong, but interesting reading non the less.

http://bbq.about.com/cs/cookingtips/a/aa051097_2.htm

post #13 of 17

Hickory is a pretty go to choice for me.  I rarely use Mesquite unless I am cooking beef.  Im also a BIG fan of Cherry and Apple woods.  Alot of time I will mix Hickory and Apple or Hickory and Cherry.  Experiment  a little and see what floats your boat.

 

Scott

post #14 of 17

I like apple and cherry for pork. I'm trying some maple today mixed with apple and cherry on a nice pork shoulder. When I use hickory on pork it makes it taste like ham to me, everyone has different tastes and it's best to experiment 'till you find a wood or combo of woods you like JMO.

post #15 of 17

You can't go wrong with any type of fruit wood.  I've been using bradford pear that I lost last year in a wind storm.  I love it!

post #16 of 17
I'm a Pecan kinda guy... a lil Apple here and there.. As others said.. just experiment till you find your concoction
post #17 of 17

I like them all. Depending on the type meat, they all work well.

 As Kieth said, just keep trying different types until you find one you like.

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