Baby Back Ribs for Tomorrow

[Jeffinn]

Bought a slab of baby backs for tomorrow. Sprinkled some home made rub on them, wrapped them in plastic wrap and put them in the fridge. Im thinking about 235 degrees and no peek for about 5 hours. No foil and sauce is optional! Havent decided on the wood yet.

 

[DivotMaker]

Since it's just one rack, I'd start checking it about 4.5 hours in.  I recommend cherry, or a hickory/cherry mix.  Love cherry on pork!

 

[Grampy]

Jeff, I suggest hickory or sugar maple both taste great on pork. Many people like Tony, love cherry,l but I am not a fan of cherry wood. Just my particular preference.

 

[DivotMaker]

Jeff, I suggest hickory or sugar maple both taste great on pork. Many people like Tony, love cherry,l but I am not a fan of cherry wood. Just my particular preference.

Great point, Jimmy!  Wood smoke flavor is very subjective, much like any other spice.  I've talked about this a lot, but it never hurts to emphasize it again!  I'm the same way with apple...really don't like it!  I agree that maple is also very good on pork!  I've used white oak, too, with good results.

 

[es1025]

I'm an apple/black cherry wood fan.

I like hickory for beef.

 

[Jeffinn]

Thanks for the responses!
I've got hickory, ash, sugar maple and wild cherry from Smokinlicious so I think it'll be sugar maple for this slab (or cherry or possibly both). I'll put up a few pics when they're done.
Its been hotter than hell here the for thevlast few days!
Enjoy the weekend everyone!