Wood recommendation for ribs?

[mjr]

I bought 3 racks of St. Louis style ribs. Gonna make them for Christmas.

I'm going to use the rub in this recipe (minus the sugar):

https://www.virtualweberbullet.com/basic-baby-back-ribs/

Now, I've seen different things about woods. Currently at my house I have hickory, apple, and cherry.

Any thoughts on which one (or combination) I should use? I was thinking of using a chunk of each, but this will be my first time making ribs, so I don't know.

Thoughts?

 

[RDC]

I generally use apple on pork. Generally I don't mix woods, but if I did on this cook it would be the apple and cherry.

My family likes the lighter fruit woods on chicken and pork. Beef seems to go better with hickory, mesquite, or oak. That's what our palates are used to.

That's the great thing about BBQ....there are no wrong answers!

Merry Christmas!

Ray

 

[gcs]

Any of them will be fine, I have a lot of cherry here and fallen hickory branches so that's what I use, I can smell the difference with the hickory smoke while it's burning but frankly I can't tell what wood was used on the finished product.
I know some people claim to be able to tell what wood was used, but I'm not one of them ,and I don't think most people can either.

 

[El Ropo]

I would use your Apple and Cherry in equal parts. Either one would work great by its self too. Two other woods that work well with spare ribs are Pecan and Peach. Some of the best tasting ribs I ever made were smoked with Peach wood.

 

[Lighter-Fluid]

Yes I'd use them, all. Got the Shirley rolling this morning with a couple of Butts on, ribs to follow in a bit. I'm using oak, cherry and some pecan. It's hard to really mess up ribs. There's no "wrong" way, but everyone foes have their preferences.

 

[pharp]

Apple+Cherry for the win!

 

[Stlsportster]

Any wood is fine, as long as it’s cherry!

 

[RNF]

Pecan and cherry mx is what I use.

 

[Smoke on Badger Mountain]

I usually go with just cherry on ribs. But you can't go wrong adding some of the apple as others have said.

 

[LYU370]

For me, ribs = cherry, or cherry & maple.

 

[Sid Post]

On pork ribs, fruit woods are where I would start. Apple seems to be the most often used variety but, I'd probably go with Cherry myself. If they are seasoned and sauced heavily, wood type is probably not significant.

 

[yoursangoma]

I love hickory on ribs

 

[ToOTHroTT]

Any wood is fine, as long as it’s cherry!

This!!!!

 

[JWFokker]

Depends on the rub and/or sauce. Sweet ribs get apple, cherry and other light woods. Hickory if you're using a strong or spicy rub.

 

[guero_gordo]

Usually apple, occasionally almond or hick'ry

 

[mike243]

Hickory for me but pecan aint far from it I have read, long as its wood smoke it will turn out good imo

 

[mjr]

Wow. Thank you all very much for the tips and suggestions! I appreciate it!

Have a Merry Christmas (or whatever holiday you celebrate this time of year)!

Thank you all again!

 

[shares]

I think cherry penetrates and gives a better color than apple. The worst is when your ribs come out looking like 'the other white meat' - give me some nice color! And I believe cherry does that.

 

[mjr]

And now that I've gotten input on the wood, what temperature should I cook them at, and what temperature should I cook them to?

I've heard everything from cooking them at 225 all the way up to 275. And at what temperature are they done?

 

[Monkey Uncle]

Regarding the wood, I don't think it makes much flavor difference if you're rolling TBS. Cherry gives the best color, though.

Regarding temp, I cook around 250 until I see about 3/4 inch of pull back on the end of the ribs. Not quite fall-off-the-bone tender. It's hard to temp the meat because it's so thin.