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Newbie question about wood types and flavoring

post #1 of 6
Thread Starter 

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.

Cheers...

post #2 of 6
What were you not happy about?
post #3 of 6
Thread Starter 

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.

Cheers.

post #4 of 6
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?.........
post #5 of 6
Thread Starter 

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.

Cheers.

post #6 of 6
Thread Starter 

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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