What's a good smoking buddy with ribs?

  • 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.

joshgrillinlawn

Smoke Blower
Original poster
Aug 4, 2015
89
15
North Carolina USA
Hey y'all, I'm planning on smoking some spare ribs on new years with Hickory and Apple wood chunks. I'm going to use the 3-2-1 method.
The only thing is, my wife's not really a rib fan. So what kind of meat would smoke well with the ribs?

Thanks, Josh.
 
Last edited:
Hey y'all, I'm planning on smoking some spare ribs on new years with Hickory and Apple wood chunks. I'm going to use the 3-2-1 method.
The only thing is, my wife's not really a rib fan. So what kind of meat would smoke well with the ribs?

Thanks, Josh.
Chicken Thighs,Leg Quarters,Shrimp with Apple.. Hickory may be a little strong for the smoke

Richie
 
A rack of beef ribs. 
lurk.gif
 
 
Last edited:
I like doing whole brined chickens , I will usually start them about an hour after the ribs and wrap them boyh at the same time,
 
I like doing whole brined chickens , I will usually start them about an hour after the ribs and wrap them boyh at the same time,

You wrap chickens ?? very interesting... how's that work out for ya ??

As for the Op's question... Ask her what she would like for you to smoke for her since ribs don't do anything for her... maybe a stuffed pork loin ...
 
I like to stick them in a big foil pan cover with homemade BBQ sauce then wrap in foil , give them a good steam. When you cut into them the juice flows out of them. You should give it a try !!!
 
 
How do you do the sweet potatoes????
Just wash them and wrap in foil and put in smoker when meat goes in. Here we also have a white sweet tater that is awesome called white haymen so much sweeter than the others. Whe we eat them we either just split and butter or use butter sugar and cinnamon.
 
I think I'd go with Jeff's Maple smoked whole chicken, assuming she likes chicken. You can go with the same temps and roughly the same cook time. You'd have to do the brine soak ahead of time, though. We love it, and you could have "your's" and "her's"...
 
Ya got some great responses... I'd just add for an appetizer, toss on some ABT's ! They are freakin awesome & seriously would be a hit ! Thumbs Up
 
CHICKEN!?!?! Heck no! A 2" 32 ounce " Prime " Rib Steak! Smoked and Reverse Seared Med/Rare...Since few ladies could possibly devour that bad boy...The Pit Master gets the Leftovers...
yahoo.gif
...JJ
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky