Smoke advice for the following diff rib recipes

bostonjosh · July 2013

For July 4 (technically, id3), I plan to make a trio of ribs on my large bge: Hot pepper glazed beef short ribs (http://www.foodandwine.com/recipes/ribs-with-hot-pepper-jelly-glaze) Vietnamese-ish spares (http://www.porkbeinspired.com/RecipeDetail/1078/Asian-Flavored_Baby_Back_Ribs.aspx) Chipotle cherry baby backs (http://www.epicurious.com/recipes/food/views/Dinosaur-Bones-with-Chipotle-Cherry-Barbecue-Sauce-359751) Given the mix of flavors, what kind of smoke would you recommend? The chipotle cherry ribs should have something robust, but the others should have something light, or nothing at all. Right now at home, I have alder, cherry, sugar maple, hickory, and mesquite, though I can run out and get something else if any of you have a strong opinion one way or another. Right now, I'm thinking sugar maple with a smidge of cherry. Part of me was wondering if alder would make sense here.

gdenby · July 2013

Considering that chipotles are already smoked, seems like much more smoke might be too much of a good thing. And I agree that the others probably don't need much. I'd go with alder.

bostonjosh · July 2013

Oh, and I also have oak (jack daniels barrel type )

bostonjosh · July 2013

Thanks gdenby. I had similar thoughts.

Smoke advice for the following diff rib recipes

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