Best Wood for First Ribs

xbx

Just got an egg. Was wondering what the best wood was to start with for ribs this weekend... I know there is a great debate but any input helps. 

Also, how do y'all place your wood within your charcoal? I have heard of a layering method, or putting the wood on the insides and outside only... 

RedSkip

I really like apple and pecan, they are generally milder in taste.  Cherry is good if you like a strong smoke flavor.  Just my 0.02... Hope they turn out delicious!

Miked125

Hickory!

saluki2007

I am a big fan of mixing either oak or pecan with a fruit wood like apple or cherry.

Big_Green_Craig

Ribs are a sweet meat. I would use fruit woods to compliment the sweetness of the ribs. I like to mix apple & cherry/peach. 

I soak my chips overnight. I light my fire like normal and just sprinkle the chips/chunks directly on top of the coals. 

msloan

Big_Green_Craig said:

Ribs are a sweet meat. I would use fruit woods to compliment the sweetness of the ribs. I like to mix apple & cherry/peach. 

I soak my chips overnight. I light my fire like normal and just sprinkle the chips/chunks directly on top of the coals. 

  ^ this.....except sometimes I will actually use chunks instead of chips when I have them.

Griffin

Fruit is good with ribs. No need to soak chips with an egg.

xbx

I can either buy chunks or chips... What would you all recommend?

msloan

chunks

gdenby

The fruit woods I've used produce a milder flavor. I tend to prefer apple over cherry. Only used peach once, it was fine. Pecan has a fairly mild flavor. Likewise soft maple, I suppose hard maple would be good too. Personally, oak is my favorite for both pork and beef, w. hickory 2nd. I don't care much for mesquite, and thought walnut was too bitter. For ribs, which don't take as long as something bigger, like a butt, I leave a small depression in the center of the lump, and fill that with chips or chunks. If you mix the wood thruout the lump, it will provide smoke for the duration. Once the oputside of the meat starts to dry, the smoke will not penetrate, but will build up on the surface bark.

jfine1

For ribs I always think you need a strong enough smoke to stand up to the richness of the meat. Hickory I find good, as well as whiskey barrel chips. Generally soak them for a couple hours before adding them to the coals so they burn slow

J_Que

I use a mix of apple and cherry chunks.