Wood of choice for beef ribs

Gasket · Apr 6, 2013

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.

dwfisk · Apr 6, 2013

Hickory, but that red oak sounds pretty good.

Vision · Apr 6, 2013

Agreed. Hickory or oak. Cherry also works.

stargate823 · Apr 6, 2013

I smoked a short ribs a couple weeks ago with oak - they were spectacular!

HeSmellsLikeSmoke · Apr 6, 2013

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.

aawa · Apr 6, 2013

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.

Grain Belt · Apr 6, 2013

Love Pecan with beef. Acquired a taste for it when learning some techniques from a North Texas pitmaster.

Johnny_Crunch · Apr 6, 2013

I don't think there is a bad choice but hickory or oak is a for sure winner.

Tiger fan · Apr 6, 2013

I cooked up beef ribs recently. Used pecan chunks (Academy has 'em). They were awesome!

Mahoney86 · Apr 6, 2013

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

yakdung · Apr 6, 2013

Hickory

BobM · Apr 6, 2013

I use red oak.

Gore · Apr 6, 2013

I typically use oak for beef. It compliments it well and I have tons of it.

bam · Apr 7, 2013

My go to wood is what I have on hand Red Oak I say your are in good hands.

Just BS · Apr 7, 2013

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.

boogiesnap · Apr 7, 2013

oak, pecan, or hickory would be your staples i think. a bit of added apple or cherry depending on your tastes.

landarc · Apr 7, 2013

I use red oak and apple for beef and most of my smokes. I don't use cherry anymore.

DirtyChurro · Apr 7, 2013

Some combination of hickory, oak, and mesquite.

Zin · Apr 7, 2013

Mesquite and beef are a couple, nothing better than beef smoked with mesquite.

LMAJ · Apr 7, 2013

I used to only cook with oak, which is great with beef, now I use hickory or (most often) cherry, since I have plenty of it.

Wood of choice for beef ribs

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