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Spare ribs

post #1 of 9
Thread Starter 
This will be my third smoke ever (1st two were chicken, qview in the poultry forum). I bought a rack of spare ribs yesterday and will be smoking them tomorrow or Sunday.

What wood would you recommend? I have hickory and mesquite chips in bags that I bought from Home Depot. I've also got a lot of red oak that I use for firewood that I can chip up w/ a hatchet. Both birds were hickory.

I'll likely be using a store bought rub (going for milk anyways, might as well pick something up!)

post #2 of 9
I think I wold go for a mix of oak and hickory for your ribs. More on the oak side and lighter on the hickory, at least that's what I wold choose to do with the selection.
Good luck!
post #3 of 9
I've never had chance to use Oak here. I've smoked with Hickory and Mesquite (kiawe), and prefer the Hickory for pork, so Hickory and Oak may be the way to go.
post #4 of 9
have used oak & hickory together several times turned out well!!!!
post #5 of 9
Oak and Hickory go well together. That with the 3-2-1 method of cooking ribs and you can't go wrong.
post #6 of 9
If anyone gets the chance give pecan and hickory a try.
Even though pecan is like a light hickory mixing them gives off an AMAZING aroma (best combo I have ever smelled) and the taste is fantastic!
post #7 of 9
I would also go with the oak alone myself but then it like opions everyones has one so theres mine. Now for the rub I would definatly get Jeff's rub and yes it's that good. It is more than good compared to the store boughts that you don't know how long they have been sitting there.
post #8 of 9
I wish I could get my hands on some Pecan or Peach wood. Old Myron always brags up his Peach wood I would like to try some. I will have to keep my eyes open?
post #9 of 9
Curious... 3-2-1 if that mainly just for spares, or does it apply to St Louis cut as well? Or would St Louis be closer to 2-2-1?

Trying to figure out if its the meat or the cut. Once my new smoker is up I'll be doing some comparisons to see what I like best.
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