Parrothead72 Posted September 6, 2014 Report Share Posted September 6, 2014 Hi. Just got my rib rack for my KK and thought that I would smoke some pork ribs. Got boneless ones today. Seemed easier with all the football on. Any suggestions for wood choice? I have ECC as my fuel and was going to maybe do Oak or Mesquite. Have Dennis's coffee wood, too. Thinking about 175* - 180* internal temp to get 'm done. Was going to use a pork rub we created and maybe some A-1 instead of mustard for the application of the rub. Open to any and all thoughts. Thanks kindly. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 6, 2014 Report Share Posted September 6, 2014 Mesquite and Pork = bad ju-ju!! Too strong a smoke. Stick to the oak and any fruit wood you might have (cherry, apple, peach). Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 7, 2014 Report Share Posted September 7, 2014 Agree with tony b. I would add pecan to his list as pork friendly. Mesquite is generally best for beef unless your palate leans toward a harsher smoke preference. Quote Link to comment Share on other sites More sharing options...
5698k Posted September 7, 2014 Report Share Posted September 7, 2014 Peach, maple, or other fruitwoods. Mesquite is strong, most would say no to it and pork. Personally, I'd do it. <br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
Parrothead72 Posted September 7, 2014 Author Report Share Posted September 7, 2014 Thanks to all. Ended up rubbing the pork with A1 and Bone Sucking Rub. Let it sit about 3 hours at room temped. Smoked at 215 or so. Got the internal up to 160, took it inside, foiled it for about 30 min and it was delicious. Used Mesquite. Not too overpowering. Will try Oak or fruit wood next time. Appreciate the replies. Thanks again. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
EGGARY Posted September 7, 2014 Report Share Posted September 7, 2014 I heard it is best to put the meat/ribs on when it's cold. Just a thought. There is no right or wrong way to doing this. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 7, 2014 Report Share Posted September 7, 2014 As Dennis has pointed out several times, the colder the surface of the meat, the better the smoke will condense on it. So, I try and go straight from the fridge to the grill on low and slows. I've even experimented with the frozen steak technique. Worked OK, but not a huge improvement (IMO) over a good reverse sear. Quote Link to comment Share on other sites More sharing options...
Parrothead72 Posted September 7, 2014 Author Report Share Posted September 7, 2014 Very good to know and thanks to all for the help. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
