I found these peach wood chips and decided to give them a try. They didn't have chunks, so I had to stick with Chips.
Ribs Wrapped the night before. Slathered them in mustard then used Bad Byrons Butt Rub. This was my first time using the mustard slather and it worked well.
Filled up the charcoal ring in the WSM about half way with KBB. Put a layer of the peach wood chips in the middle.
Put on about 1/3 chimney full of lit KBB
Trimmed spares on bottom, Babybacks in middle, Spare rib trimmings on top (cant let them go to waste). Waiting to go on the WSM
Brought temp up to about 230 and put them on with a handful of damp wood chips. Used 3-2-1 method.
Smoking away. About 50 degrees outside with a little wind.
These were some really meaty babybacks. They came out perfect! Slathered them with some Stubbs cause I was too lazy to make my own sauce
Spares fell apart when I tried to take them off.
Spare rib taste: almost too done. A little mushy, but great flavor.
Babyback taste: Perfect! Great texture.
Threw on some ABTs 2 hrs before ribs were done. Filled the japs with a mixture of chive cream cheese, bacon bits and spog with extra cheese on top.
Overall I liked the peach wood about as much as I like smoking with apple wood. Now I just need to find them in chunks
. Temp control was great as always on the WSM. Not bad for the first rib smoke on it.
Ribs Wrapped the night before. Slathered them in mustard then used Bad Byrons Butt Rub. This was my first time using the mustard slather and it worked well.
Filled up the charcoal ring in the WSM about half way with KBB. Put a layer of the peach wood chips in the middle.
Put on about 1/3 chimney full of lit KBB
Trimmed spares on bottom, Babybacks in middle, Spare rib trimmings on top (cant let them go to waste). Waiting to go on the WSM
Brought temp up to about 230 and put them on with a handful of damp wood chips. Used 3-2-1 method.
Smoking away. About 50 degrees outside with a little wind.
These were some really meaty babybacks. They came out perfect! Slathered them with some Stubbs cause I was too lazy to make my own sauce
Spares fell apart when I tried to take them off.
Spare rib taste: almost too done. A little mushy, but great flavor.
Babyback taste: Perfect! Great texture.
Threw on some ABTs 2 hrs before ribs were done. Filled the japs with a mixture of chive cream cheese, bacon bits and spog with extra cheese on top.
Overall I liked the peach wood about as much as I like smoking with apple wood. Now I just need to find them in chunks
