Wood selection for ribs

Discussion in 'Pork' started by sdnative13, Jun 28, 2010.

  1. sdnative13

    sdnative13 Newbie

    So with the fourth fast upon us I was thinking of smoking up some ribs. My question is has anyone smoked ribs using a wood smoker with mesquite or hickory? I must also say that I'm rather new at this. I have smoked things in the past using the above mentioned woods and the smoke flavor is so overpowering? Is that typical and will you even be able to taste the meat or just the smoke? Any suggestions comments or directions is greatly appericated
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    eman is Right. I have never experienced that problem (but) I always go with thin blue smoke.
    Last edited: Jun 28, 2010
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    mesquite and hickory are 2 of the stronger woods for smoking and WILL overpower ribs. IMHO ribs work better w/ fruit woods . cherry , apple , peach etc.

     Pecan is a good non fruit wood or ribs.
    Last edited: Jun 28, 2010
  4. meateater

    meateater Smoking Guru SMF Premier Member

  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    i hate to differ ,but you can have to much smoke on any slab of meat you smoke. it makes the meat bitter and all you taste is smoke. That is not the purpose of smoking.
  6. sdnative13

    sdnative13 Newbie

    so i clicked on the link that you posted in your reply and it redirected me to a blank page. Any other suggestions
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    If mesquite and hickory are all you have, just don't use as much. If you can, mix the above mentioned woods with cherry or apple to mellow it out. It's all good my friend.
  8. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I like Cherry but have used a mix of cherry and hickory.
  9. Hey, straight hickory will work just fine for ribs, providing you dont use too much. As far as mesquite, well, I dont like it for any cooking ( smoking or grilling ) that will last more than about one hour. What is a fairly sweet, smoky flavor up until that point seems to change to bitter and sour after that.

    Given my drothers, my personal favorite is pecan. But that's just me.
  10. shooter1

    shooter1 Smoking Fanatic

    I agree, Hickory can be used on ribs as long as you don't use to much. I have had great success using Hickory for various meats. However when I first started smoking I smoked some chicken thighs while I was doing a chuckie and some ribs and I used way to much Hickory and had to throw the thighs away. They were completely inedible and my wife was pissed at me for wasting food.

    I have since gone to apple on ribs and other meats and they came out fantastic. I haven't had a chance to try cherry yet but from all the feedback on the site I can't wait to see how that comes out.

    One other thing is to let your smoker settle down before loading it up. Another rookie mistake I made early on. I put the meat on right after I dumped my chimney of lit coals and closed her up and it was just to much white smoke early in the cook and it was overpowering.

    Good Luck on the 4th!
  11. About 80% Oak ~~ 20% Hickory has proven to be a good combo for ribs....for me!

  12. sdnative13

    sdnative13 Newbie

    Hanks for everyones helpful comments
  13. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I like Apple for ribs (but I'm sure that Pecan would be awesome -- just haven't found any yet).  I've used Hickory, too, though, and liked it.

    I only use Mesquite on fast smokes like chicken and a hot-and-fast Brisket.

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