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Smoke advice for the following diff rib recipes

For July 4 (technically, id3), I plan to make a trio of ribs on my large bge: Hot pepper glazed beef short ribs (http://www.foodandwine.com/recipes/ribs-with-hot-pepper-jelly-glaze) Vietnamese-ish spares (http://www.porkbeinspired.com/RecipeDetail/1078/Asian-Flavored_Baby_Back_Ribs.aspx) Chipotle cherry baby backs (http://www.epicurious.com/recipes/food/views/Dinosaur-Bones-with-Chipotle-Cherry-Barbecue-Sauce-359751) Given the mix of flavors, what kind of smoke would you recommend? The chipotle cherry ribs should have something robust, but the others should have something light, or nothing at all. Right now at home, I have alder, cherry, sugar maple, hickory, and mesquite, though I can run out and get something else if any of you have a strong opinion one way or another. Right now, I'm thinking sugar maple with a smidge of cherry. Part of me was wondering if alder would make sense here.

Comments

  • gdenbygdenby Posts: 5,201
    Considering that chipotles are already smoked, seems like much more smoke might be too much of a good thing. And I agree that the others probably don't need much. I'd go with alder.
  • bostonjoshbostonjosh Posts: 67
    Oh, and I also have oak (jack daniels barrel type )
  • bostonjoshbostonjosh Posts: 67
    Thanks gdenby. I had similar thoughts.
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