The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-06-2013, 06:18 AM   #1
Gasket
Full Fledged Farker

 
Gasket's Avatar
 
Join Date: 01-06-12
Location: Nuremburg PA
Downloads: 0
Uploads: 0
Default Wood of choice for beef ribs

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.
__________________
Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm.
Gasket is offline   Reply With Quote


Unread 04-06-2013, 06:25 AM   #2
dwfisk
is Blowin Smoke!

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

Hickory, but that red oak sounds pretty good.
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is online now   Reply With Quote


Unread 04-06-2013, 06:47 AM   #3
Vision
is one Smokin' Farker

 
Vision's Avatar
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

Agreed. Hickory or oak. Cherry also works.
__________________
"It's all about the Hill Country brisket."
Vision is online now   Reply With Quote


Unread 04-06-2013, 07:19 AM   #4
stargate823
On the road to being a farker
 
Join Date: 03-07-13
Location: Edgewood, MD
Downloads: 0
Uploads: 0
Default

I smoked a short ribs a couple weeks ago with oak - they were spectacular!
stargate823 is offline   Reply With Quote


Unread 04-06-2013, 07:33 AM   #5
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

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.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 04-06-2013, 07:57 AM   #6
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

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.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is online now   Reply With Quote


Unread 04-06-2013, 07:58 AM   #7
Grain Belt
Full Fledged Farker
 
Join Date: 11-11-09
Location: Northern MN
Downloads: 0
Uploads: 0
Default

Love Pecan with beef. Acquired a taste for it when learning some techniques from a North Texas pitmaster.
Grain Belt is offline   Reply With Quote


Unread 04-06-2013, 07:58 AM   #8
Johnny_Crunch
Babbling Farker

 
Johnny_Crunch's Avatar
 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

I don't think there is a bad choice but hickory or oak is a for sure winner.
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Unread 04-06-2013, 08:45 AM   #9
Tiger fan
Knows what a fatty is.
 
Join Date: 03-29-13
Location: Pearland, Texas
Downloads: 0
Uploads: 0
Default

I cooked up beef ribs recently. Used pecan chunks (Academy has 'em). They were awesome!
Tiger fan is offline   Reply With Quote


Unread 04-06-2013, 08:54 AM   #10
Mahoney86
On the road to being a farker
 
Join Date: 03-19-13
Location: NJ
Downloads: 0
Uploads: 0
Default

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
Mahoney86 is online now   Reply With Quote


Unread 04-06-2013, 09:09 AM   #11
yakdung
is one Smokin' Farker
 
Join Date: 04-12-10
Location: Houston, Texas
Downloads: 0
Uploads: 0
Default

Hickory
yakdung is offline   Reply With Quote


Unread 04-06-2013, 09:19 AM   #12
BobM
Babbling Farker

 
Join Date: 02-16-12
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

I use red oak.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
| BBQ Guru CyberQ WiFi
| Maverick ET-732 |
BobM is offline   Reply With Quote


Unread 04-06-2013, 09:52 AM   #13
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

I typically use oak for beef. It compliments it well and I have tons of it.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote


Unread 04-07-2013, 01:46 PM   #14
bam
is one Smokin' Farker
 
Join Date: 10-22-08
Location: Philly, PA
Downloads: 0
Uploads: 0
Default

My go to wood is what I have on hand Red Oak I say your are in good hands.
__________________
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is online now   Reply With Quote


Unread 04-07-2013, 01:58 PM   #15
Just BS
Take a breath!
 
Join Date: 09-10-12
Location: Horsetown, USA
Downloads: 0
Uploads: 0
Default

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.
Just BS is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:46 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts