I plan on smoking a couple of slabs of beef ribs about 5 bones per slab, on Sunday. I've done them many times before and have always used a combo of apple and cherry wood to smoke them. I recently scored a couple logs of seasoned red oak and I know that oak is the go to wood for beef in Texas. I was wondering what the Brethren typically use for smoke when cooking up some beef, especially ribs.
04-06-2013 06:25 AM
Hickory, but that red oak sounds pretty good.
04-06-2013 06:47 AM
Agreed. Hickory or oak. Cherry also works.
04-06-2013 07:19 AM
I smoked a short ribs a couple weeks ago with oak - they were spectacular!
04-06-2013 07:33 AM
Oak is my go to wood for beef. I have some post oak which I got in Luling, Texas which is outstanding. Red oak will be very good too.
04-06-2013 07:57 AM
I have been experimenting with different woods for beef as applewood was too subtle of a smoke for it. Cherry was pretty good. But so far my favorite right now for beef is pecan. I have some red oak, maple, and black walnut to still try on beef.
04-06-2013 07:58 AM
Love Pecan with beef. Acquired a taste for it when learning some techniques from a North Texas pitmaster.
04-06-2013 07:58 AM
I don't think there is a bad choice but hickory or oak is a for sure winner.
04-06-2013 08:45 AM
I cooked up beef ribs recently. Used pecan chunks (Academy has 'em). They were awesome!
04-06-2013 08:54 AM
Oak is always my go to wood. Get tons of it readily available here. I do have a half a cord of some seasoned apple which I think I will be using for the basis of my cooks the weekend
04-06-2013 09:09 AM
04-06-2013 09:19 AM
I use red oak.
04-06-2013 09:52 AM
I typically use oak for beef. It compliments it well and I have tons of it.
04-07-2013 01:46 PM
My go to wood is what I have on hand Red Oak I say your are in good hands.
04-07-2013 01:58 PM
I dont think you can go wrong with oak. Here in the SouthWest we use a lot of mesquite too. It has a strong flavor, that is an aquired taste, but I like it.