While at the West Side Market yesterday, I came across the meatiest slab of Baby Back Ribs that I have ever seen. The ribs even had that nice chunk of meat with very little bones at the end. Upon arrival home, I promptly washed them, pulled the membrane off and applied mustard and JJ's Rub. I then wrapped them up in plastic wrap and put them in the refrigerator.[p]And now for the question … Which wood should use to smoke them with?
I have many choices, Apple, red oak, hickory or maple? I will let the forum decide this one. Does anyone have preference for JJ's Ribs?[p]By the way, my new gaskets arrived on Friday so I will spend the morning giving Mr. Egg a good cleaning and gasket replacement.[p]Thanks,