It looks like you're new here. If you want to get involved, click one of these buttons!
Im cooking three racks of St. Louis ribs for May the 4th's movie marathon. I found some peach wood at my local BBQ shop and i want to try it out! But im unsure of the flavor profile. So First...
1.Does peach smoke and Ribs mix? (Side note: What about peach wood and pork shoulder?)
2. Is there a Dizzy Dust that would work better with the peach smoke?
3. Apple cider in the foil (Doing 3.2.1 method)?
4. Should i sauce them up or leave them unsauced(done in the last 20 minutes of cook usually.