I Need a Wood Suggestion

RhumAndJerk · January 2000

While at the West Side Market yesterday, I came across the meatiest slab of Baby Back Ribs that I have ever seen. The ribs even had that nice chunk of meat with very little bones at the end. Upon arrival home, I promptly washed them, pulled the membrane off and applied mustard and JJ's Rub. I then wrapped them up in plastic wrap and put them in the refrigerator.[p]And now for the question … Which wood should use to smoke them with?
I have many choices, Apple, red oak, hickory or maple? I will let the forum decide this one. Does anyone have preference for JJ's Ribs?[p]By the way, my new gaskets arrived on Friday so I will spend the morning giving Mr. Egg a good cleaning and gasket replacement.[p]Thanks,
RhumAndJerk

Cat · January 2000

RhumAndJerk,[p]Nothing beats hickory with pork. I like to mix it with a little apple.[p]Cathy

Tim M · January 2000

Cat,
Ditto. I have never tried maple but hickory and apple are hard to beat.[p]Tim

RhumAndJerk · January 2000

Cat,
We have a Winner! Thanks Cat. Hickory and Apple it is. [p]I am going downstairs to saw off a piece of apple right now. I already processed the hickory.[p]RhumAndJerk[p]

RhumAndJerk · January 2000

Tim M,
Maple is well worth the try. It is a subtle flavor but very surprising and boy does it smell good.
Maple is also very easy to find. There is almost always a long dead branch within reach, just ripe for the picking.[p]RhumAndJerk[p]

King-O-Coals · January 2000

RhumAndJerk, Easy to find? We only have palm and pine down here. What a gyp. I would move up there, just for the availability of wood, but I would freeze cause I only have shorts, t-shirts, and sandals.

KennyG · January 2000

RhumAndJerk,[p]I hope your ribs turned out great. Had I read your post before I left for a business trip this afternoon, I would have dropped off some guava wood on my way out of town.[p]K~G

RhumAndJerk · January 2000

KennyG,
Thank you for the offer, but I am still stocked with Guava. I had used Guava for last weekend’s Jerk Pork, which is why I eliminated from the list.[p]The Ribs turned out great. I ended up using a hickory and apple blend[p]RhumAndJerk[p]

Cat · January 2000

RhumAndJerk,[p]And I ended up doing a meat loaf with sugar maple! (Bagged chips...not much wood for the taking in Manhattan, unfortunately.) You're right, it does smell terrific.[p]Cathy

RhumAndJerk · January 2000

Cat,
The next time that you have some breakfast sausage, try the maple smoke. Actually, try some naked pork of any type to get the true flavor of maple smoke.[p]Glad you liked it,
RhumAndJerk

I Need a Wood Suggestion

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