Best Wood for Smoking Ribs – Introduction
Looking for Best Wood for Smoking Ribs? We at HOGB have compiled a list of 6 Best Wood for Smoking Ribs so that you can have an overview and select the One as per your Requirements. Wood-smoked ribs are a staple in American BBQ. Smoked pork ribs are delicious. Smoking woods are the best way to ensure your barbecue ribs are tender and Smokey.
Let’s get the smoke show started!
6 Best Wood for Smoking Ribs Overview
We’ve put together a list of top woods to smoke ribs. Each one has a description and flavor note. We’ll also let you know which type of wood is best for your job, such as logs, chunks or chips, pellets, pellets or sawdust.
Bold Flavor-Filled Layer
Weight: 3.2 pounds Bag
Best Wood Chips used for Smoking Ribs
Best Wood Chips used for Smoking Ribs will be certainly the One you and your family likes the most. But it also depends on type of meat and flavor also. Like when you want to smoke heavy meats like Pork or Beef Hardwood is recommended , while when you have delicate meats like fish & Chicken will be your Best Choice.
3 Major Types of Woods
Flavored wood is a great way to add flavor to your food. It comes in many flavors and forms. First let me give you an overview about 3 Basic Types of Wood.
- FRUIT WOODS
Fruit trees wood have lighter flavor. Most popular Fruit Woods among Smoking are Cherry Wood and Apple Wood. They are great for delicate foods, milder cheeses, and fish. They are great for pork, beef, and lamb as they add sweetness to all meats.
These woods burn slow as compared to softwoods, that is the reason they are more hot as compared to softwoods. Since they give strong flavor to meat that’s why they are preferable for long cooking. Most common types of Hardwoods are Oak, Maple and Pecan, as well as Alder. Maple and hickory are great for smoking pork. Maple is also great with vegetables and cheese, and both woods work well with poultry. Oak is a good choice for beef, especially sausages and brisket. Pecan wood is a kind of hickory light, and imparts a similar flavor profile to hickory but milder. Alder has a delicate, light flavor and is one of the most soft hardwoods.
- SOFT WOODS
Pine and Cedar softwoods aren’t suitable for smoking food. They’re too resinous, which can cause flare ups and infuse strange flavors that don’t go well with it. A smoker with a higher sap content will not only ruin your food but also your smoker. They also burn too fast. There are different Wooden Chips available to fulfill your Smoking needs. Let’s start by narrowing down which Wooden Chips you need to get the BBQ flavor as per your requirement.
Some of the most Popular Wood flavors and their Characteristics are mentioned below
Hickory Wood Chips for Smoking
Hickory Wood Chips are often used for Smoking BBQ. It has a strong Aroma but not too bold and Slightly Sweet. It can be paired well with pork products like sausage, bacon, and pork shoulder. You can make different flavor combination for BBQ Smoking By mixing Hickory chips and Cherry Chips.
Pecan Wood Chips for Smoking
Being World’s most popular Wood Chips Pecan Wood Chips are used for Smoking BBQ due to its Mildly Sweet Aroma. Pecan, a mild fruitwood, emits a pleasantly sweet aroma but doesn’t overshadow your meat. Pecan can be used with a variety of meats including chicken, pork ribs and other poultry.
Cherry Wood Chips for Smoking
This Wood is not for BBQ Beginner’s. It has Sweet & Rich flavor. Cherry Wood combines perfectly with meats like Chicken, Turkey or Ham. Cherry Wood Sweet flavor helps in blending savory meat taste. If you want to make wood combinations then Cherry works best with Oak for Smoking. If you like Bold flavors then Cherry Wood Chips will be your ultimate choice.
Oak Wood Chips for Smoking
It is one of the most popular Wood used for Smoking these days. Oak is milder than hickory and has a medium-toned smoke profile. You can use it on meat, poultry, and almost any other food, depending on the amount of smoke flavor you prefer.
Apple wood Chips for Smoking
Apple wood is mild and sweet with a fruity flavor. It can be used to smoke almost any meat, but it has a milder smoke flavor, making it a better choice for poultry, pork and fish. If smoked for too long, it can cause harm to poultry.
Maple Wood Chips for Smoking
When it comes to Smoking Maple wood has a milder, sweeter, and more subtle smoky taste than oak, alder, and apple. If you are smoking Poultry or Pork Maple wood is an Idea Choice. It is also a great choice if you are Smoking turkey.
6 Best Wood for Smoking Ribs with Reviews
Hickory is a popular wood in the South and Midwest USA. It’s reliable and rich enough to be a great wood for smoking ribs. These areas are likely to have smoked barbecue. Hickory has a rich, sweet and sometimes bacon-like flavor. You have to be careful as Hickory is a Hardwood and Produces Heavy Smoke. Since Ribs are not like Briskets they don’t need heavy smoke otherwise its natural flavor is changed. It is a combination of sweet and smoky flavors, as well as some heartiness.
- All-natural Hardwood
- Consistent sized chips
- Great flavor
- Some chips may break and be much smaller in size
Pecan smoking chips are a great option for many cuts of meat. This holds true for ribs as well. These pecan chips are mild in flavor but add great flavor to your barbecue ribs. Because they are readily available, Western brand smoking chips are a great value. Pecan, a mild wood, has a pleasant aroma that doesn’t overshadow the meat. Pecan can be mixed with chicken, pork ribs, and other poultry.
- Great value
- Good taste added to ribs
- Can be used with many other meats
- Not as strong of a taste as hickory
- May notice some broken chips
Oklahoma Joe’s Cherry Smoking Chips can add an unexpected flavor to your ribs! You can test them out for yourself and decide if they are worth the price of a bag of 2 pounds. This wood is not suitable for beginners in BBQ. It is sweet and rich in flavor. It is great for meats such as Chicken, Turkey, and Ham. This Wood Sweet flavor enhances the flavor of savory meats. Cherry Wood is best when used with Oak for Smoking. Cherry Wood Chips are the best choice if you enjoy bold flavors.
- Unique flavor for ribs
- All-natural wood chips
- Entry sized bag
- The small size won’t last long
- The entire bag was needed for my ribs
Oak, along with hickory has been a favorite wood for BBQ smoking. Oak is also a great smoke maker, with an earthy tone which adds a wonderful layer of smoke flavor to the smoke if used lightly. It is possible to overpower the flavor of your ribs if you use too much wood. It would be shame to spend hours smoking and prepping, only to have it all ruined by adding too many oak pieces.
- Great flavor, long smoke
- Big Chunks
- Perfect for smoker
- Variable quality.
- Wood is not fully dried
People who like a sweeter note to their wood will love this flavor. It pairs well with ribs and BBQ sauce. This wood has a more subtle and smoother flavor than mesquite. Apple wood is subtle and can take some time to penetrate the meat and infuse it. It can also slow down the cooking process as it will require you to cook at a lower temperature. Apple is therefore a more advanced wood.
- The Pecan flavor is smoky and sweet
- Good results with electric smoker
- Easy to use, but the wood burns up too quickly!
- No smoke, no flavor
Maple is a subtle and elegant wood for smoking. It’s great for mild, sweet, mild smoke. Maple wood, just like maple syrup, matches perfectly with ribs because it gives off a sweet, lightly smoked flavor. This wood is great if you enjoy sweetness as it is not as rich as other sweet woods.
- It’s alder smoke and taste!!
- Best for salmon and kielbasa.
- Not as advertised … sawdust not chips
- Mostly empty bag for pecan
What Do You Look for in the Best Wood for Smoking Ribs?
Smoking ribs requires high quality woods. Lower quality woods can make them bitter and unsavory. You can make your ribs tender and flavorful with the right wood. Cherry, pecan or hickory are the best choices for the best flavor.
Wood pellets provide heat and smoke for pellet grills – think Traeger, Z Grills or Pit Boss. The majority of pellets are made from 100% hardwood. They have been kiln dried, ground into saw dust and compressed into pellets. Only one caveat: You must have a pellet grill.
Wood chips are typically thin, small strips of wood. You can find a wide variety of flavor options. They are small enough to be used on almost any grill or smoker, adding that extra flavor you desire to your ribs. Because rib meat is only able to absorb smoke, I recommend wood chips. You don’t have to throw away your wood chunks.
Wood chunks makes a variety of meats, such as ribs. Three to four-inch chunks of wood burn faster than wood chips, and uses as heat sources or mixed with charcoal. You won’t notice a big difference in chunks compared to chips, and they are generally a bit more expensive than chips. So save the chunks for bigger cuts of meat.
Apple. A more popular fruit wood for smoking ribs than the previous two, apple wood has a distinct heady aroma and a signature sweet taste when used to smoke ribs. The resultant flavor is complex and layered and there is a subtle hint of smoke that does not overpower the meat.
Hickory pellets provide a bold, assertive flavor that enhances BBQ pork ribs.
1- A few methods to keep ribs moist while smoking include maintaining a consistent heat, using vinegar brine, wrapping it in foil, and marinating ahead for better absorption.
2- Using a plain water pan and allowing the ribs resting time after cooking for the juices to redistribute also help keep ribs moist.