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Wood Chips For Smoking Ribs

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edited November -1 in EggHead Forum
I've had my Egg for about a year and love it. I finally got around to smoking some ribs last weekend and used Hickory chips - they were so good I have invited my family and the in-laws over this weekend as an excuse to do them again. What other wood chips do you recommend for smoking ribs. I've used apple on ham and pecan on turkey and really love the flavor of these. Thanks
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  • BENTE
    BENTE Posts: 8,337
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    Wade Ford,
    i use cherry for almost everything, but i have a endless supply of it. i have some big huge chunks of pecan (thanks to i know who) that i will be trying here in the future, i have only had access to fallen limbs before now. i have a huge chunk of apple that i have not gotten around to using yet but i have used the chips they were tastey but i am not sure i like chips anymore (since i started using chunks)[p]HTH
    happy eggin
    tb

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • JD McGee
    JD McGee Posts: 250
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    Wade Ford,[p]Here is a great link for information on Smokewoods.[p]JD
    [ul][li]http://www.virtualweberbullet.com/woods.html[/ul]
    Wine Country "Q" Competition BBQ Team Pacific Northwest BBQ Association's 2011 "Team Of The Year" www.winecountryq.com
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  • EggspertMN
    EggspertMN Posts: 93
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    Wade Ford,
    I use Apple, or Cherry as well as hickory. I also like to put in a hunk of cherry and a hunk of apple at the same time. (BTW, I also like Apple and Cherry together for Turkey!)
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  • Eggoholic
    Eggoholic Posts: 90
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    Wade Ford,
    i like the jack daniels chips, good taste
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  • Unknown
    Unknown
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    I"ve used a lot of different woods (cherry, apple, grape vine, etc), but I"ve pretty much settled on a mix of oak and hickory chunks. [p]Has the best taste of all to me and my crew. [p]Bubba T
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  • Unknown
    Unknown
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    Bubba_T, I've only used hickory on my Weber, Traeger, and now the Big Green Egg (Large). Both the Weber and the Traeger took a lot of chips to really get great flavor. I've found on the BGE that it doesn't take as much. I used quite a bit of hickory when I did a ribeye steak and it tasted just a little bitter. Now I'm experimenting because the BGE, in my experience, is a different breed of cat.

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