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Ribs W/O Smoke

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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Comments

  • SWMBO likes ribs without smoke she says that the smoke bothers her stomach 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • FoghornFoghorn Posts: 2,256
    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...

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    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.



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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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  • 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.


    Maybe that's where I went wrong. I used one chuck of apple, with 3 chips of cherry.
    Aurora,OH
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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.


    Maybe that's where I went wrong. I used one chuck of apple, with 3 chips of cherry.
    start with none, then add one and see what that does for you. Do apple one time and then cherry the next and see if you like either. If not, just do lump. I've had pretty good ribs from a gasser so life's too short not to eat what you like. 

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  • SmokeyPittSmokeyPitt Posts: 6,111

    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.


    Maybe that's where I went wrong. I used one chuck of apple, with 3 chips of cherry.
    I think you are on the right track- just cut back a little.  Perahps only go with a handful of chips and see how you like it.  One other suggestion is to make sure you wait for the thick white smoke to turn to clear or blueish before you add the ribs.  Even after there is no visible smoke you will still get flavor from the wood you add, but it will be much more subtle. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SkiddymarkerSkiddymarker Posts: 6,675
    edited October 2013
    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. - Vee-Gan: old Indian word for poor hunter. 
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  • henapplehenapple Posts: 14,075
    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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  • TonyATonyA Posts: 563
    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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  • jaydub58jaydub58 Posts: 1,466

    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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