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Best wood for St Louis pork ribs?

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SeahawksEGGHead
SeahawksEGGHead Posts: 289
in EggHead Forum

I'm looking for recommendations for wood chunks for my ribs this weekend.  I have some hickory I plan to use, but if anyone has a strong recommendation for something else, I'm open to experimenting.  Also, I'm smoking 3 racks on my rib rack, but I'm trying to figure out how to get them sauced without moving them around too much.  Anyone have thoughts?  (wood and sauce)

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I think my favorite on pork is a combination of hickory and apple.  For saucing the ribs I like to remove them from the rack and lay them flat. Sometimes you have to jockey them around a bit or even do them in a couple of stages depending on how big the racks are. 

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

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  • JRWhitee
    JRWhitee Posts: 5,678
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    I have using Pecan and Cherry, it just gives a milder smoke flavor. Hickory if you want more of a smoke flavor. It took me years of egging to figure out all the smoke flavors. 
                                                                
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    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
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    Johns Creek, Georgia
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  • SGH
    SGH Posts: 28,791
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    It comes down to personal taste and preference. To me one would be hard pressed to do any better than oak and pecan. But this is just my personal preference. If I use hickory I always use some cherry as well to tame and balance the hickory out. Again this is just my preference and how I like to do it.

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  • SkinnyV
    SkinnyV Posts: 3,404
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    Pecan and Apple have done good for me.
    Seattle, WA
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    I like fruit wood for pork, but pecan and hickory adds to it. Is all about taste preference and what you like. I find cherry gives out a good smoke ring though. if using chunk your only need about 3 or 4 good size pieces to get about 2 hours of smoke. I feel any more then that and it is a waste. Have fun and let us know how it comes out.
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