Ribs – Multiple Choice

One rack of baby backs and one rack of boneless country style. Both with Famous Dave’s and Bad Byron’s Butt Rub. 175 for 40 minutes and then pumped up to 235. Wood, apple, cherry & hickory.

Now THATS my kind of smoking!! I absolutely LOVE that wood combination!! Didn’t know anyone besides myself did such.. RIGHT ON Dave🍽🍺

Nice!!!

I like a bold.smoke flavor, but don’t like the bitter taste of hickory or oak. I do American cherry blocks and apple or fruit wood chips.

I ask the butcher for rib tips before they are cut for country style ribs. They are about 3# chunks in bulk bags of 3 or 4. I cut in half and smoke 2 hours and then render 3 hours at 215 with a few cups of cherry cider. Back on the grill for a character finish. I slice it off the bone and serve thin sliced. Family likes it better than baby backs

Just got done smoking 3 racks of baby back ribs and 3 racks of st.Louis style ribs using the 3-2-1 method. First time ever smoking ribs, and they turned out great!

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Randy Wieland wrote:

Nice!!!

I like a bold.smoke flavor, but don’t like the bitter taste of hickory or oak. I do American cherry blocks and apple or fruit wood chips.

I ask the butcher for rib tips before they are cut for country style ribs. They are about 3# chunks in bulk bags of 3 or 4. I cut in half and smoke 2 hours and then render 3 hours at 215 with a few cups of cherry cider. Back on the grill for a character finish. I slice it off the bone and serve thin sliced. Family likes it better than baby backs

Probably a lot less expensive too!! I used to cut meat when I was a younger(much) man and I absolutely hate how much ribs go for these days..

FYI, these work well time wise cooked together. Both turned out great.

Plate shot.

great shots guys, I love the apple and cherry combo, but I also like to add pecan wood. I did some last week, turned out most excellent. When I get somebody who has cut part of their fruit tree down, I like to take the 1 1/2 to 3 inch diameter branches, get the old miter saw out and cut 2-3 inch chunks. Fill up those 20 or 50# onion sacks. Hang these in the garage for a minimum of a year. You can get a bunch done up in a hurry, just watch out for the kick back!

one rack of boneless country style.

Country style ribs are cut from the butt. Not really a rib…not a rack.

Try a blind taste test on “smoke”. It would take a special palate to differentiate the type of smoke. The exception might be mesquite.

cpetey wrote:

one rack of boneless country style.

Country style ribs are cut from the butt. Not really a rib…not a rack.

Smoker rack, cp. i.e. 3 racks of baby backs in the picture.

Got it. Tasty?

cpetey wrote:

Try a blind taste test on “smoke”. It would take a special palate to differentiate the type of smoke. The exception might be mesquite.

Try me. I don’t consider myself having a special palate. I know I can tell the difference between oak, hickory or apple. I’ve done it at bbq joints. Keep in mind that smell is part of your palate.

biggill wrote:

<div class=”d4p-bbt-quote-title”>cpetey wrote:</div>
Try a blind taste test on “smoke”. It would take a special palate to differentiate the type of smoke. The exception might be mesquite.

Try me. I don’t consider myself having a special palate. I know I can tell the difference between oak, hickory or apple. I’ve done it at bbq joints. Keep in mind that smell is part of your palate.

On pure taste, nearly no one can tell. That’s why I say to go with what’s readily available and of smoking worthiness (no pine, walnut, etc.)

I’m a believer that each wood has a different flavor profile. And this is why I blend my wood choices to cover different flavor notes. I agree that the majority of people that eat smoked food aren’t qualified to know the difference. They just know whether they like it or not. I take it as my job to insure that they will like it.

SuperDave1959 wrote:

I’m a believer that each wood has a different flavor profile. And this is why I blend my wood choices to cover different flavor notes. I agree that the majority of people that eat smoked food aren’t qualified to know the difference. They just know whether they like it or not. I take it as my job to insure that they will like it.

Perhaps one could tell if the meat is naked and cooked to proper temp. But, when we add a rub and sauce, I’d challenge the best to differentiate. Most people use it as a marketing ploy/tool. “Cherry smoked salmon”. “Hickory smoked pork”. “Post Oak smoked brisket”.

I got some limbs of a cherry tree from Suzuki a few years ago and enjoyed it.

belletaine wrote:

I got some limbs of a cherry tree from Suzuki a few years ago and enjoyed it.

Was the taste good? I would be afraid it would have tasted a little woody?

belletaine wrote:

I got some limbs of a cherry tree from Suzuki a few years ago and enjoyed it.

I use the wood whore network as much as possible. I rarely pay for store offered wood. Between friends and friends of friends, I keep a pretty good stock of apple, cherry, almond, plum and hickory. I do buy my pecan since it isn’t native to my area.