Fathers Day Ribs - BBQ Central

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Old 06-19-2006, 08:58 PM   #1
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Fathers Day Ribs

I did these ribs yesterday. I think that I used a little too much wood. They wer good but had a stronger flavor that the last ones that I did

http://usera.imagecave.com/jwjr40/000_0038.jpg
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Old 06-19-2006, 09:03 PM   #2
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They look pretty damn good to me! Nice grill marks on the angle.
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Old 06-19-2006, 09:06 PM   #3
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Thanks,

I loved them, but my family said they tasted too much like wood. What other kind of wood would be a milder taste.
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Old 06-19-2006, 09:08 PM   #4
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Cherry! =P~ Apple's good too, or a combination. IMO, of course.

Edit: After thinking about it, Sugar Maple ain't too bad either.
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Old 06-19-2006, 09:58 PM   #5
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What kind of wood did you use?
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Old 06-20-2006, 05:25 AM   #6
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Hey John, those ribs sure look good. Sorry they didn't taste as good as the first ones did.
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Old 06-20-2006, 09:20 AM   #7
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Quote:
Originally Posted by JWJR40
Thanks,

I loved them, but my family said they tasted too much like wood. What other kind of wood would be a milder taste.
Your grates look nice and clean I usually go with 2 chunks pecan and 3-4 chunks of apple or cherry for ribs and that usually comes out well.
For me it depends on how many slabs I'm smokin, that will depend on how much wood I'm usin..typically 4-6 chunks (just about fist size) is plenty for me.
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Old 06-20-2006, 09:22 AM   #8
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Also it might help for cleanup if you are going to use water in the pan to foil the pan and then add your water, makes for easier, less messy cleanup
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Old 06-20-2006, 09:27 AM   #9
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I used hickory. Must have put a little tooo much. I would like to try some others but I cant find anything but hickory and mesquite.
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Old 06-20-2006, 09:43 AM   #10
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Quote:
Originally Posted by JWJR40
I used hickory. Must have put a little tooo much. I would like to try some others but I cant find anything but hickory and mesquite.
Fortunately around here we have a smoke and fireplace store that handles all kinds of woods. If you don't have one of those around you might want to check the grocery store. I've seen at least the chips at my grocery store in hickory, oak and apple, sometimes cherry as well. If you find the chips you might want to soak them for about 2 hours before you throw them on your wsm.
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Old 06-20-2006, 10:08 AM   #11
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How much bark was on the hickory chunks? IMO bark can give off a heavy smoke, I always try to remove the bark if I am able.
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Old 06-20-2006, 10:38 AM   #12
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Looks good from here.

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Old 06-20-2006, 11:43 AM   #13
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Quote:
Originally Posted by JWJR40
I used hickory. Must have put a little tooo much. I would like to try some others but I cant find anything but hickory and mesquite.
3 fist size chunks in my wsm that have not been soaked in water.
I would agree, do not soak the chunks but in a case you have to get chips I would suggest soaking those.....
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Old 06-20-2006, 02:23 PM   #14
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Those are some fine looking ribs =D>
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Old 06-20-2006, 04:53 PM   #15
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I don't soak my chunks. I just think that I put tooooo much in. I put about 6 nice pieces in. They tasted fine to me and the wife, but the kids didn't care for the taste.
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Old 06-20-2006, 06:06 PM   #16
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Quote:
Originally Posted by JWJR40
I don't soak my chunks. I just think that I put tooooo much in. I put about 6 nice pieces in. They tasted fine to me and the wife, but the kids didn't care for the taste.
Tell those Chillin's to go to Taco Bell!
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Old 06-20-2006, 06:54 PM   #17
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I totally agree. It just left more the wife and I
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Old 06-20-2006, 07:00 PM   #18
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Re: Fathers Day Ribs

[quote="JWJR40"]I did these ribs yesterday. I think that I used a little too much wood. They wer good but had a stronger flavor that the last ones that I did

Great looking ribs!!!!!!
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