This is our review of the best wood for smoking ribs.
As a person who has been barbecuing for over 40 years I can honestly say, “There’s nothing quite like the taste of smoked ribs”. The smoky flavor is perfect for barbecue lovers who appreciate a good slow cooked meal. But what is the best wood for smoking ribs to get that delicious flavor we love so much?
There’s no one-size-fits-all answer to this question, but we’re going to take a look at some of the best options. So, fire up the smoker and get ready to take your rib game to the next level.
Let’s get started and find out what wood you to use the next time you smoke ribs.
Contents
Why Add Smoke to Ribs?
The simple answer is because it tastes good.
When it comes to flavoring ribs, there are basically two schools of thought: dry rub or sauce. Dry rubs are a combination of spices that are rubbed into the meat before cooking. And, sauces are added during or after cooking.
However, there is another way to add an extra layer of flavor: smoke. Smoke adds a rich, deep flavor that goes well with the sweetness of BBQ sauce or the spice of a dry rub.
The key is to use a quality smoker and the right type of wood.
When done right, smoking ribs is an art form that is sure to please even the most discerning palate.
What is the Best Wood for Smoking Ribs?
There are many different woods that can be used for smoking ribs. However, some are better for smoking ribs than others.
Each wood type will impart its own unique flavor to the meat. So, it is important to choose one that will complement the taste of the ribs.
For instance, mesquite is a good choice for brisket. It can be used to smoke ribs, but it imparts a strong flavor. Some popular wood choices include oak, hickory, and apple.
In the end, the best wood for smoking ribs is one that provides the desired flavor without overpowering the meat.
By experimenting with different woods, you can find the perfect balance of flavor for your next batch of ribs.
No matter what type of wood you choose, make sure that it is fully cured before using it. If not, the green wood will impart an unpleasant flavor to your smoked ribs.
Best Woods to Add a Strong Smoke Flavor
There are a variety of woods that can be used to add a strong smoke flavor to ribs. Mesquite, hickory and oak are some of the best woods for smoking ribs if you want them to have a more smoky flavor.
Each type of wood has its own unique flavor, so it’s important to experiment to find the one that best suits your taste.
Mesquite
Mesquite is a staple of Texas barbecue. It is a native American tree that produces a strong, earthy smoke that pairs well with meats like pork and beef.
It burns hot and fast, so it’s important to only use small pieces of wood. If you use too much mesquite, your ribs will end up with a bitter taste.
Whether you’re using a smoker or grilling over charcoal, mesquite will give your ribs the authenticity of true Texas barbecue.
- 100% natural
- bold smoky flavor
- 192 cu. in. bag
- 100% natural
- bold and earthy flavor
- 40 lbs
Hickory
If you can’t find mesquite wood, hickory is a good substitute.
Hickory is one of the best woods for smoking ribs. It imparts a strong, robust flavor that pairs well with the rich taste of pork.
Hickory is also one of the denser woods, which means that it burns slowly and evenly. This is important when smoking ribs, as you want to avoid any flare-ups that could cause the meat to dry out.
Hickory wood burns hot and produces a lot of smoke, so it’s best used for shorter smoking times.
- 100% natural
- smokey and hearty flavor
- 1.6 lbs
- 100% natural
- clean burn
- low ash
Oak
Oak is a great choice for smoking ribs because it imparts a strong smoke flavor without being too overwhelming. The wood also produces a lot of ash, which can help to protect the meat from direct heat.
The key is to not use too much oak, as it can quickly overpower the other flavors in your neat. A few oak chips will do the trick, so be sure to add them sparingly.
However, oak can be difficult to find in some parts of the country.
Pecan
Pecan is also one of the best woods for smoking ribs. Pecan wood imparts a milder smoke flavor than oak or mesquite, making it a good choice if you’re looking for something more subtle.
- 100% natural
- sweet and smoky flavor
- 20 lbs
Best Woods to Add a Subtle Flavor to Ribs
If you’re looking for a subtle smoke flavor, then apple or cherry wood are good choices. Even maple and peach will produce great tasting results. These woods have a milder flavor that won’t overpower the taste of the meat.
Apple
When it comes to smoking ribs, apple wood is a great option. Apple wood gives off a subtle smoke flavor that can really elevate the taste of your ribs.
Apple wood is a popular choice for barbecue enthusiasts and is widely available.
- 100% natural
- 20 to 30 min smoke time
- 2 lbs
Peach
Peach wood can be used for adding subtle smoke flavor to ribs. It is a light wood, so it won’t overpower the taste of the meat.
Peach also has a sweet smell that can add another dimension to the overall flavor of the ribs.
Another thing to keep in mind is that peach wood burns hot. This means that it’s easy to overcook the meat if you’re not cooking low and slow.
When used correctly, peach wood can add a delicious smoke flavor to ribs that will take them to the next level.
- 100% natural
- 2 lbs
- uniquely sweet flavor
- natural peach-flavored oak
- 20 lbs
- mild sweet flavor
Cherry
Cherry wood is a fruitwood that adds a subtle smoke flavor to food. It has a sweet, fruity flavor that complements the flavor of ribs.
The wood itself is fairly mild, so it won’t overwhelm the meat.
When cherry wood is used at low temperatures, it imparts a light pink color to the meat.
And, it is widely available and relatively inexpensive.
- 100% natural
- light fruity flavor
- 2 lbs
- 100% natural
- slightly sweet and fruity
- 4 lbs
- 100% natural hardwood
- mild cherry flavor
- 20 lbs
Maple
Maple is a popular wood to use for smoking ribs.
Maple is a relatively hard wood. It burns slowly and evenly. This produces a consistent flavor across the meat.
The flavor it produces is slightly sweet. And it complements the sweetness of ribs perfectly. However, because maple wood is so dense, it can be difficult to light.
- 100% natural
- mildly sweet flavor
- large pieces
- 100% natural
- mildly sweet flavor
- 20 lbs
Wood Combinations for Smoking Pork Ribs
Smoking ribs is a delicious way to prepare them, and there are a variety of wood combinations that can be used to create different flavor profiles.
A common combination is oak and hickory, which provides a balance of smoke and flavor.
Apple and cherry woods can be used together to produce a sweet and fruity flavor.
Hickory and mesquite can be combined for a more traditional barbecue taste.
Pecan and maple woods impart a milder flavor that pairs well with the natural sweetness of the ribs.
Experimenting with different wood combinations is a great way to find the perfect flavor for your next batch of smoked ribs.
Using Chips, Chunks, Logs, or Pellets
Many people have their own special method for smoking ribs. Some like to use wood chips, while others prefer wood chunks. Depending on the smoker, logs and pellets are also used by BBQ enthusiasts.
So, what’s the difference? Keep reading to find out.
Wood Chips
Wood chips are small and burn quickly. This allows you to get the smoke flavor you want without overcooking the meat.
When smoking ribs on an electric or propane gas smoker, wood chips are the best option. They are placed in a smoker box above the heating element.
If you are using a charcoal or gas grill, wood chips can be used. You have to wrap the wood chips in a few layers of aluminum foil. Then poke hole in the foil with a knife and place over the fire.
Wood Chunks
Wood chunks are pieces of wood that have been cut into small pieces, typically around the size of a fist. They burn slower than chips and create a more intense smoke flavor.
They are perfect for use in a charcoal grill or smoker.
When smoking ribs, many people like to use a combination of wood chips and wood chunks. This way, you can get the best of both worlds – the fast-burning wood chips for flavor, and the slow-burning wood chunks for smoke.
Wood Logs
Logs are large pieces of wood that are used for smoking ribs. The advantages of using logs are that they provide a more intense flavor and they last longer than other types of wood.
Logs are best for offset smokers and ideal for cooking with wood only. The hot ambers created while they burn will maintai the heat and ignite any new logs placed on the fire.
The downside is that they can be difficult to find and they can be expensive. For those who are willing to put in the extra effort, using logs is definitely the way to go.
In order to use this method, you will need to have a smoker that is large enough to accommodate the logs. You will also need to make sure that the logs are properly seasoned before you add them to the smoker. Otherwise, they may not provide the flavor that you are looking for.
Wood Pellets
If you’re looking for a straightforward way to smoke ribs, wood pellets are a great option. Pellets are made from compressed sawdust. They are a popular choice for smoking because they burn evenly and produce little ash.
Pellets are designed to be used in pellet smokers. Most pellet smokers have a hopper that automatically feeds the pellets into the fire. So all you need to do is set the temperature and timer and let the smoker do its job.
Wood pellets can also be placed in a smoker tube to add some extra smoke flavor when smoking your ribs. Just place the tube on gas and charcoal grills. And, even pellet grills are not off limits.
Final Thoughts
We have provided seven of the best woods for smoking ribs.
The best wood for smoking ribs depends on what you like. There is no cut and dried answer.
If you like ribs with a stronger flavor, then either hickory, oak or pecan is the best wood for smoking ribs.
But, if you prefer a more subtle flavor then apple and cherry are some of the best woods to use.
No matter what your preference is, get your wood today. And, read our meat smoking guide for the recommended smoking time and temperature to ensure your ribs turn out great!
FAQ
What wood is not good for smoking ribs?
Avoid softwoods like pine and cedar, as well as heavily resinous woods like juniper. They can impart an unpleasant flavor to the meat. Finally, don’t use treated wood, as the chemicals in the treatment can be harmful if ingested.
Should I soak wood chips before smoking ribs?
If you like, but It is not really necessary to soak wood chips. Some pitmasters say soaking produces more smoke and prevents the wood from burning too quickly. Others say that soaking actually produces less smoke. Experiment a little to find out what works best for you.
