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4 replies

Pork Ribs and Wood

P padrefan98Member
I have done as many as 4 racks of St. Louis style ribs and as few as 2 racks. I have always used 4-5 oz of Hickory and have been satisfied with the results. I have a small party to feed, 11 people. I am planning on doing 7 racks this time and am pretty confident everything will be fine. I am considering changing my wood to 3 oz of hickory and 1 oz each of applewood and cherry wood. My questions/concerns are:

1: Is this too drastic of a change to try on my first attempt at feeding guests?
2: I am looking to achieve a little more darker bark. Will the cherry help?
3: I enjoy the hickory on the ribs so I don't want to scrap it completly, but if you have other thoughts on wood, my availablity for this smoke is Mesquite, Hickory, Apple and Cherry.

Thanks for your thoughts!
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FM Former Member
quote:
Originally posted by cal:
...

Tip....Don't let Smokin' in on this, but if you want to impress your guests??? Use 3 kingford original briquettes in the front of your smoke box along with your wood. Killer smoke ring...WOO HOO!!!


Uh, who do you think taught the forum how to do that Big Grin

Padrefan98,

Bark isn't only a function of the wood (in fact the only thing it does as add flavor). What is on your rub will have a great effect. Also, you didn't say what you're smoking on, but I'm assuming a CS electric, I like to dump some heat to get a better bark. The higher moisture in the Electric tends to soften and change the color --- HOWEVER, that would be a risk if you want to adjust that. My recommendation for helping the bark is to open the door and dump some moisture, but that will change the duration and effect. Practice that sometime, for the party stick with what works, the change in wood will be fine.
S smokinmaineiacMember
quote:
Originally posted by Padrefan98:
3: I enjoy the hickory on the ribs so I don't want to scrap it completly, but if you have other thoughts on wood, my availablity for this smoke is Mesquite, Hickory, Apple and Cherry.

Thanks for your thoughts!


Two parts hickory to one part cherry is my go- to combination for pork when I'm feeding company. I learned that combination from a pitmaster at a popular BBQ joint. Company have come to expect "hickory" flavor in BBQ, and they want "fall-off-the-bone" tenderness (overdone).

When it is just the wife and I, I like to use straight cherry, peach, or apple and I cook them so they "pull-off-the-bone".

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