Spare ribs with orange wood

[Chris Billings]

So I decided to buy some orange wood logs this time around. Apple logs are hard to come by here. Its either mesquite, mesquite, mesquite or oak, orange, pecan that is readily available here. Tried a few new things this time and this is the first rack ive done since I got the smoker I fixed up.

I put the rub on for 3 hours, did 3.5 hours of smoke and 1 hour wrapped no sauce. I had no idea orange burned so HOT! It wanted to hang around 300 on the hot side. Makes me wish I wrapped sooner. As far as taste I can't tell the difference between apple and orange except on the hot side where it took the brunt of it, a little ashy after taste. Also a first for me is using logs, it burned for a solid 2 hours on 1 log.

Not dissappointed with the flavor, I did notice that it penetrated pretty much all the meat. Next time ill try chicken with the orange wood.

 

[chilerelleno]

Looks good from where I'm sitting.

 

[SecondHandSmoker]

Looks good from house too. Orange wood is probably a little too mild for beef, so you are headed in the right direction with using for chicken or maybe pork if you're smoking a small cut like chops.
I hear what you are saying about mesquite, mesquite, and more mesquite. I got to the point where I only use mesquite chips on the gasser when flipping burgers.

 

[noboundaries]

The trick with mesquite is to use half as much as you normally "wood." If I use the same amount as hickory, cherry, oak, apple, etc, it's too mesquitie.

 

[Chris Billings]

Nice thing about light woods is the use as fuel and smoke. I may try mesquite in moderation since I can get it for free all day long. On pork the orange just tasted like apple for the most part. If for sure colors the meat a lot more

 

[gmc2003]

Ribs look fine from over here.

Point for sure.

Chris