1st attempt at smoking/grilling ribs tomorrow

[Volt]

Originally Posted by Scottw

Don't get me wrong, they won't suck with the mesquite, I just usually use that wood for beef. I love the hickory for the ribs.

I like hickory smoke, but for the spices I use it is alomost to mild IMO. Gets lots in the pepper and red spices. The mesquite stands out a bit more. I keep the hickory and applewood for the times I don't do a rub and I'm just going for a lighter smoke and seasoning. Only used the applewood once.... sorta different.

[Scottw]

Originally Posted by Volt

I like hickory smoke, but for the spices I use it is alomost to mild IMO. Gets lots in the pepper and red spices. The mesquite stands out a bit more. I keep the hickory and applewood for the times I don't do a rub and I'm just going for a lighter smoke and seasoning. Only used the applewood once.... sorta different.

I try not to kill my ribs with a complex rub or a spicy one although I have had some that are delicious. I use some brown or turbinado sugar, garlic, onion powder, paprika, a bit of cayenne and salt and pepper. Nothing that's going to overwhelm the meat which is why I don't sauce my ribs either. I will put sauce out to accomodate those who enjoy it but I basically want to enhance the flavors of the rib with my rub and let the smoke come through. Tasty stuff......tasty stuff.

[Volt]

Originally Posted by Scottw

I try not to kill my ribs with a complex rub or a spicy one although I have had some that are delicious. I use some brown or turbinado sugar, garlic, onion powder, paprika, a bit of cayenne and salt and pepper. Nothing that's going to overwhelm the meat which is why I don't sauce my ribs either. I will put sauce out to accomodate those who enjoy it but I basically want to enhance the flavors of the rib with my rub and let the smoke come through. Tasty stuff......tasty stuff.

I agree, although growing up in LA (that's Louisiana for you lost souls), I like my food to fight back a little. That's why I run with the mesquite. Plus I have an Aunt in Texas that gets it "fresh" when she cuts a tree down, delivers it to my Mom in Bama, and then I get it home here in VA.

Closest I come to using a sauce is my bourbon sauce.... Bourbon makes it all better

[Scottw]

Originally Posted by Volt

I agree, although growing up in LA (that's Louisiana for you lost souls), I like my food to fight back a little. That's why I run with the mesquite. Plus I have an Aunt in Texas that gets it "fresh" when she cuts a tree down, delivers it to my Mom in Bama, and then I get it home here in VA.

Closest I come to using a sauce is my bourbon sauce.... Bourbon makes it all better

I'm with you, I put some bourbon or single malt scotch in my sauces.