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Ribs W/O Smoke
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NervousDad
Posts: 307
Does anyone else prefer ribs without the smoke? ***taking cover*** I enjoy the BBQ taste, but the smoke is overwhelming for me. I like smoked pork, but just not ribs...
Aurora,OH
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SWMBO likes ribs without smoke she says that the smoke bothers her stomach2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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My take is similar to yours. I have definitely over smoked some ribs. At this point when I do ribs I don't usually add any wood to the lump, but if there is some left in there from a previous cook I don't go to the trouble of removing it...
I assume you are not talking about an extreme disdain for smoked ribs such that you would cook them on a gas grill...XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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What kind of wood are you using? If using something like oak. hickory or mesquite then move to a lighter fruit wood like apple or cherry for a milder flavor. One chunk is plenty for ribs so don't over do it with any wood.Keepin' It Weird in The ATX FBTX
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Yep, I like the flavor of lump, just not the fresh smoked wood. The last time I made ribs I used 3 small pieces of cherry & apple and that's all I could taste.Aurora,OH
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The Cen-Tex Smoker said:What kind of wood are you using? If using something like oak. hickory or mesquite then move to a lighter fruit wood like apple or cherry for a milder flavor. One chunk is plenty for ribs so don't over do it with any wood.Aurora,OH
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NervousDad said:The Cen-Tex Smoker said:What kind of wood are you using? If using something like oak. hickory or mesquite then move to a lighter fruit wood like apple or cherry for a milder flavor. One chunk is plenty for ribs so don't over do it with any wood.Keepin' It Weird in The ATX FBTX
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NervousDad said:The Cen-Tex Smoker said:What kind of wood are you using? If using something like oak. hickory or mesquite then move to a lighter fruit wood like apple or cherry for a milder flavor. One chunk is plenty for ribs so don't over do it with any wood.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I'm with you for most cooks. Ribs and chicken is just RO lump, neat so as to speak, no smoke wood. Same For steaks we like a few pieces of mesquite lump mixed in with the RO.Pork loins and butts, apple chunks are preferred. SWMBO is a super taster, finds the smoke overwhelming sometimes.Good rubs and sauces can make the meal quite acceptable.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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It's different with each lump. Some are stronger than others. What lump are you using? The next batch go with none as Ct suggested. Are you saucing them? Some are stronger... More smoke flavor.Green egg, dead animal and alcohol. The "Boro".. TN
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I use RO for my lump and Sweet Bay Rays Honey for my sauce for the final hour. I add a little bit of maple syrup to make them a bit on the sticky side. My last batch I used Dizzy dust, but my normal rub is a mix of Lawrys season salt and Cajun spice.Aurora,OH
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Rendezvous in Memphis - world famous ribs, cooks hot and fast with charcoal only - raised direct no less. You don't have to commit to anything.. mix it up!
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I'm also quite happy with the smoke flavor I get from RO straight on most cooks.
I do like some wood for butt.
John in the Willamette Valley of Oregon
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