These came out amazing. Greens and beans and a few beers accompanied them well. Well worth the wait!
Last edited:
Baby backs again.
- Thread starter whatsfordinner
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
These came out amazing. Greens and beans and a few beers accompanied them well. Well worth the wait!
Oops, I didn't take any. Once those suckers hit the plates it was game on. Next time I'll be sure to include some bbq porn pics!
I loved the cherry wood. Much less acrid than hickory and mesquite and I didn't overdo the smoke which I did with mesquite on chicken my first smoke. I ordered a bag of pecan and bag of peach from Western which I'm really looking forward to trying.
tumbleweed1
Smoking Fanatic
Very nice.
I just did my first smoke with ribs last Sunday. I used hickory which was excellent, but I've been eye-balling both the cherry & pecan chips lately. How was the cherry?
I just did my first smoke with ribs last Sunday. I used hickory which was excellent, but I've been eye-balling both the cherry & pecan chips lately. How was the cherry?
bigd3077
Meat Mopper
alwaysbesmokin
Newbie
I would go with Cherry as well. You could do a mix of cherry and hickory but I personally prefer all cherry to get em as sweet as can be.
fishmonger
Newbie
I did my first smoke with ribs using Pecan and we loved it, my son did some ribs last summer with Cherry and I thought it was kind a strong, maybe less smoke on them??? I have some maple to try next batch of ribs.
magslam
Smoke Blower
They sure look good. I did this yesterday:
Using my OTG. 225-250 3hrs, then foild wrap with apple juice for 2 more hrs
And the last hr just with the home made sauce. I used apple chips and chunks for smoke; they were looking like this before take them to the table:
And some smoke ring
They did came out good and we did enjoy them.
Using my OTG. 225-250 3hrs, then foild wrap with apple juice for 2 more hrs
And the last hr just with the home made sauce. I used apple chips and chunks for smoke; they were looking like this before take them to the table:
And some smoke ring
They did came out good and we did enjoy them.
magslam
Smoke Blower
welshrarebit
Master of the Pit
If I had to go with only one smoke wood it would be kiawe! Hands down no second place!
Since I have TONS of guava and ohia on my property I tend to use them more but I try to use kiawe whenever I can...
Guava is suppose to be very similar to Apple. Ohia is excellent with beef! I don't know what ohia is comparable to? It's an incredibly hard wood and puts out tons of smoke!
Since I have TONS of guava and ohia on my property I tend to use them more but I try to use kiawe whenever I can...
Guava is suppose to be very similar to Apple. Ohia is excellent with beef! I don't know what ohia is comparable to? It's an incredibly hard wood and puts out tons of smoke!
magslam
Smoke Blower
welshrarebit
Master of the Pit
I've tried guava with everything! It's good with pork, fish, turkey, chicken, etc... My favorite pairing is salmon! What it doesn't go with is beef! Guava smoked prime rib? Be there, shouldn't have done that!!!!!
My wife wants the guava on my property to be gone! I can only smoke so much every week...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 42
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
