Baby backs again.

Discussion in 'Pork' started by whatsfordinner, Mar 4, 2015.

  1. whatsfordinner

    whatsfordinner Fire Starter


    These came out amazing. Greens and beans and a few beers accompanied them well. Well worth the wait!
    Last edited: Mar 16, 2015
  2. b-one

    b-one Smoking Guru OTBS Member

    Looking mighty tasty how about some single bone shots!
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks like there are going to be some happy camoers at your table tonight!

    Looks great!
  4. Waiting makes it taste better

  5. whatsfordinner

    whatsfordinner Fire Starter

    Oops, I didn't take any. Once those suckers hit the plates it was game on. Next time I'll be sure to include some bbq porn pics!
  6. whatsfordinner

    whatsfordinner Fire Starter

    I loved the cherry wood. Much less acrid than hickory and mesquite and I didn't overdo the smoke which I did with mesquite on chicken my first smoke. I ordered a bag of pecan and bag of peach from Western which I'm really looking forward to trying.
  7. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Very nice.

    I just did my first smoke with ribs last Sunday. I used hickory which was excellent, but I've been eye-balling both the cherry & pecan chips lately. How was the cherry?
  8. bigd3077

    bigd3077 Meat Mopper

    To me cherry has a little bite to it. I enjoy the apple cherry combo.
  9. I would go with Cherry as well.  You could do a mix of cherry and hickory but I personally  prefer all cherry to get em as sweet as can be. 
  10. greywolf1

    greywolf1 Fire Starter

    I'm doing some beef texas ribs this weekend using just pecan for wood , mixture of store bought spices for my rub and dadgum good BBQ sause. I'll post the results next monday
  11. I did my first smoke with ribs using Pecan and we loved it, my son did some ribs last summer with Cherry and I thought it was kind a strong, maybe less smoke on them???  I have some maple to try next batch of ribs.
  12. Maple is good, Wife like Pecan the best.  So I go with it 90 % of the time

  13. magslam

    magslam Smoke Blower

    They sure look good. I did this yesterday:

    Using my OTG. 225-250 3hrs, then foild wrap with apple juice for 2 more hrs

    And the last hr just with the home made sauce. I used apple chips and chunks for smoke; they were looking like this before take them to the table:

    And some  smoke ring

    They did came out good and we did enjoy them.
    gary s likes this.
  14. Beautiful Ribs   Nice Job   [​IMG]

  15. aceoky

    aceoky Smoking Fanatic

    IF I could only use one (thank goodness that is not the case) it would be Cherry "hands down" - I do mostly cherry with some apple and hickory most times FWIW
  16. magslam

    magslam Smoke Blower

    Thanks Gary. I am humbled by your compliment, Master.
    Last edited: Mar 31, 2015
  17. welshrarebit

    welshrarebit Master of the Pit

    If I had to go with only one smoke wood it would be kiawe! Hands down no second place!

    Since I have TONS of guava and ohia on my property I tend to use them more but I try to use kiawe whenever I can...

    Guava is suppose to be very similar to Apple. Ohia is excellent with beef! I don't know what ohia is comparable to? It's an incredibly hard wood and puts out tons of smoke!
  18. Here in East Texas,  Hickory, Pecan and Oak are what mot people use because of the availability  

  19. magslam

    magslam Smoke Blower

    I have heard that guava leaves goes fine with pork too.
  20. welshrarebit

    welshrarebit Master of the Pit

    I've tried guava with everything! It's good with pork, fish, turkey, chicken, etc... My favorite pairing is salmon! What it doesn't go with is beef! Guava smoked prime rib? Be there, shouldn't have done that!!!!!

    My wife wants the guava on my property to be gone! I can only smoke so much every week...

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