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I ran a test on two different wood splits for smoking ribs
I smoked two racks of St. Louis ribs on my offset, one with hickory splits and one with cherry. The hickory gave a strong, classic smoke flavor that was good, but the cherry wood was the clear winner. It gave the ribs a milder, slightly sweet smoke that didn't overpower the rub and let the pork flavor shine through. My wife, who usually finds smoked meat too strong, actually finished her portion. Has anyone else found fruit woods to be a better match for pork than the traditional hickory?
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theas9411d ago
Hickory is just the bully of the smoke world sometimes, doesn't know when to back off. Cherry is the chill friend that actually listens to what the pork wants to say. @noahclark nailed it, the wife tax is real when it comes to these tests. My brother in law still brings up the time I used peach wood on chicken and his kids actually asked for seconds instead of just staring at their plates.
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gavin_allen482mo ago
My buddy had the same thing happen with apple wood on a pork shoulder. His whole family, who usually pick at the bark, tore into it like they were starved. Noahclark is right, the proof is on the plate when the picky eaters go quiet.
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