Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

I Need a Wood Suggestion

RhumAndJerkRhumAndJerk Posts: 1,506
edited 12:12AM in EggHead Forum
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,


  • CatCat Posts: 556
    RhumAndJerk,[p]Nothing beats hickory with pork. I like to mix it with a little apple.[p]Cathy

  • Tim MTim M Posts: 2,410
    Ditto. I have never tried maple but hickory and apple are hard to beat.[p]Tim

  • RhumAndJerkRhumAndJerk Posts: 1,506
    We have a Winner! Thanks Cat. Hickory and Apple it is. [p]I am going downstairs to saw off a piece of apple right now. I already processed the hickory.[p]RhumAndJerk[p]

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Tim M,
    Maple is well worth the try. It is a subtle flavor but very surprising and boy does it smell good.
    Maple is also very easy to find. There is almost always a long dead branch within reach, just ripe for the picking.[p]RhumAndJerk[p]

  • RhumAndJerk, Easy to find? We only have palm and pine down here. What a gyp. I would move up there, just for the availability of wood, but I would freeze cause I only have shorts, t-shirts, and sandals.

  • KennyGKennyG Posts: 949
    RhumAndJerk,[p]I hope your ribs turned out great. Had I read your post before I left for a business trip this afternoon, I would have dropped off some guava wood on my way out of town.[p]K~G

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Thank you for the offer, but I am still stocked with Guava. I had used Guava for last weekend’s Jerk Pork, which is why I eliminated from the list.[p]The Ribs turned out great. I ended up using a hickory and apple blend[p]RhumAndJerk[p]

  • CatCat Posts: 556
    RhumAndJerk,[p]And I ended up doing a meat loaf with sugar maple! (Bagged chips...not much wood for the taking in Manhattan, unfortunately.) You're right, it does smell terrific.[p]Cathy
  • RhumAndJerkRhumAndJerk Posts: 1,506
    The next time that you have some breakfast sausage, try the maple smoke. Actually, try some naked pork of any type to get the true flavor of maple smoke.[p]Glad you liked it,

Sign In or Register to comment.
Click here for Forum Use Guidelines.