Trying cherry wood for spare ribs today

[EdP]

I crank it up all the way, got it over 400 today, then back off on the flame after the wood gets going and the white smoke goes away. It settled at 270,

They have SPOG with some paprika.

 

[jcam222]

You will get some beautiful mahogany color on those ribs with the cherry wood, I like cherry flavor too. I often mix it with apple for pork.

 

[pushok2018]

I like cherry flavor too. I often mix it with apple for pork.

Exactly what I usually do for many applications: ribs, chicken and fish.... Beef is a different story...

 

[EdP]

This is after about three hours, now they’re wrapped in foil with some Dr Pepper.

 

[pushok2018]

Looks good.... Waiting for the final result...

 

[EdP]

It’s like everyone says, cherry is mild like apple, versus hickory or oak. I should’ve let them go a little longer at the end, the middle ribs were more firm than I like, but the ends were just right.

 

[pushok2018]

It looks awesome from here! Nicely done! Like!

 

[Winterrider]

They do look tasty. . .