If trying to find the best wood for smoking ribs you have some quality choices with each offering distinct flavor characteristics that will elevate your ribs. Consideration will need to be given to the flavor profile you're going for and its fit with a particular type of food, which in this case is pork.
If you want tender, smoky, bomb ass Ribs, then learn what you need to know about the different woods you need to get that game-changing smoky flavor. Dry rubs, brines, and sauces go a long way in driving the flavor of your smoked pork ribs.
However, the type of wood chosen accounts for at least 60% of the flavor in a good smoked ribs recipe. Obviously things like technique and seasoning matter, but some of the best ribs I’ve ever had was just salt, pepper, and wood smoke.
There are so many different woods out there. Some are great at enhancing the flavor in a rack of ribs and others not so great. Then you have all those in between. Stick around and I’ll give you my favorites along with some guidance on which ones to avoid.
What are the different wood types?
Before getting into "type" I'll start with breaking down the three core categories for woods that each wood type falls under. The three categories are fruitwood, hardwood, and softwood.
Fruitwoods
Fruitwood refers to wood from fruit-bearing trees like cherry, apple, pear, etc. Fruit trees generally impart a lighter flavor on foods which make them good pairings with more delicate foods like fish or cheese. Their sweetness give them versatility in terms of working with different types of meats including game, but especially pork.
Ribs have a light, delicate flavor profile and like most pork cuts are at their best when a balance of sweet, salty, and smokiness is achieved. This is why fruit woods are often recommended. That sweet flavor is a good counter to salty pork.
Softwoods
The term "soft" doesn't necessarily refer to density/texture but instead how a tree reproduces. Softwood trees reproduce by growing cones and are thus described as coniferous. The most popular softwoods are pine and cedar. These are sap heavy which can cause all kinds of problems. They are quite resinous and thus impart a weird, off, and bitter taste that overpowers the foods. They don't burn very hot so achieving and maintaining certain temperatures will be difficult. They also burn quickly making them high maintenance when smoking ribs.
Hardwoods
Are the most common wood type used for smoking. They burn slow, long, and hot plus offer amazing flavor options for different types of meats. Woods like hickory, pecan, oak, maple, etc. qualify as hardwoods. Hardwoods also have the advantage of caramelizing the exterior of pork ribs. Imagine ribs that have a really good bark. Without getting too technical hardwoods contain compounds that when heated lead to that caramelized exterior skin.
Hardwoods burn slower, longer and hotter than softwoods. They are preferred during long cooks because they add better flavor to meats. Hickory, oak, maple, pecan and alder are all hardwoods. Pork responds very well to hickory and maple smoke. Maple goes well with veggies and cheese and both woods are good with poultry. Oak has flavors that are good with beef, especially brisket and sausages. Pecan wood is kind of a hickory-light, imparting an almost identical flavor profile but milder. Alder is the softest of the hardwoods with a light, delicate flavor.
What Are The Best Woods For Smoked Ribs?
My Favs
There are several good wood options for smoking ribs. However, I'm partial to only a few. These are ranked in order of my personal preference.
- Oak - Oak wood grows plentiful in Texas. Many of the top barbecue restaurants use oak primarily because of it's versatility. BBQ joints here serve both beef and pork dishes so oak with it's milder flavor is the preferred choice. The mild flavor will not overpower your ribs even over a longer cook time. Now be mindful that there are three types of oak used in barbecue: post oak, red oak, white oak. I'm Team Post Oak for its sweeter flavor.
- Also pairs well with beef brisket, chicken, and fish
- Post Oak Chunks
- Apple - Of the fruit trees, apple is common. That fruity flavor works! It makes sense when you think about foods/condiments usually paired or served with pork. Apple sauce, apple slaw, etc. are common. Similarly mops and sprays will typically contain apple cider, cider vinegar, or apple juice as an ingredient. That mild, fruity, and sweet profile makes it a good fit for many meats
- Also pairs well with chicken and fish
- Apple Wood Chunks
- Cherry - I'm partial to milder woods hence my preference for apple and oak. Cherry is the exception. It's a bit stronger than apple, but not nearly on the level of a hickory or mesquite. It actually is a great blend with oak which I try from time to time.
- Also pairs well with duck, lamb, and game meats
- Cherry Wood Chunks
Also Very Good Options
Hickory - is probably the most popular wood used for smoking meat. It's plentiful and readily available everywhere. It burns hot and has a strong flavor. You can't go wrong with it, but you do have to be careful since the taste profile is on the stronger side. I limit my use to beef brisket or beef ribs and almost never for chicken.
Maple - I like maple and pork as a flavor combination. Maple wood smoked bacon is a winner! So you know it goes down with pork. I personally find that maple works better as a partner to other woods but not as well as a stand alone great flavor. It pairs well with turkey and chicken
Pecan - Pecan is another of those hard woods that gets a lot of use in Texas. There is just so much of it. My brother loves it. It's a stronger wood but not to the level of hickory. It does have a bit of character. That nutty flavor makes it stand out against other wood types.
Similar to hickory with a nutty aroma that mixes well with fruit woods, pecan wood is primarily used for smoking poultry.
Decent But Not Recommended
Alder wood is great for floors but just so so at best for smoking ribs. I just find it lacking any distinctive characteristics from a flavor perspective.
Avoid These!
Mesquite - I avoid mesquite like the plague for ribs. The flavor is just too strong and overpowers. I'm not against mesquite in general as it's great for short cook items like grilled chicken and steak. Long smoking is something altogether different.
All softwoods are out completely. Pine and cedar are absolutely terrible for any meats let alone a nice rack of spare ribs or baby back ribs
Outlier Consideration
Pimento - I cook and eat a lot of jerk chicken. If you've had jerk pork or chicken in Jamaica you probably understand how much better it tastes there vs. here in the U.S. The difference is the native pimento wood available there.
Frequently Asked Questions (FAQs) About Woods For Smoking Ribs
Is it OK to blend different woods together?
Absolutely and I highly recommend it if you have options available to you. Occasionally I'll pair a milder hard wood like oak with a fruit wood like cherry. You get the benefit of exterior texture impact with added sweeter flavor.
What If I Use a pellet grill or smoker?
My advice remains the same whether we're talking about a pellet or charcoal grill. Most pellet smokers off wood flavored pellets consistent with the more prominent hard and fruit woods. When it comes to charcoal grills, I tend yo use a combination of lump coals and wood chunks. You get the dual benefit of steady long heat from the coals and the wood smoked flavor of the wood chunks.
Are Wood Chips Good For Smoking Ribs?
Yes, you can definitely smoke ribs with wood chips. There are a few considerations, though. Wood chips are smaller and thus will burn much quicker than logs or chunks. To preserve the burn time of chips most will us soak the chips ahead of time.
Can You Smoke Ribs on a Gas Grill?
It's a challenge but doable. But to set expectations you will not achieve the same level and depth of smoke flavor. In order to add any wood smoke flavor you'll need to build smoke packets which involves wrapping soaked wood chips in an aluminum "foil pack" and placing it directly over the flames. Once heated the foil packs will release small amounts of smoke to flavor the ribs.
Should I Use Wood Logs vs. Smaller Chunks and Chips?
It really depends. Wood logs are great if you have an offset smoker box on your smoker setup. You can have fantastic bbq ribs off of a few logs without having to make any real adjustments to the fire.
Key Tips and Considerations For Pairing Woods With Ribs
The best choice of wood is the one that works for your taste buds. What's a great wood for someone else might not work for you. Use this as a guide, but experiment some with different types of wood until you discover your preferred.
Quality of wood matters. Go with seasoned wood that has been dried for at least a year. They burn hotter and are generally more efficient
Strong smoke flavor isn't always the best criteria for smoking ribs. You really want to focus on finding the best complementary flavor to help you create delicious ribs.
The kind of wood you use should be tied to the types of meat you're cooking. I'm not saying you need to be a meat sommelier but there are considerations. There is a variety of flavors for you to choose from but some woods work better with certain woods.
Try These Smoked Ribs Recipes:
Jerk Smoked Ribs
Smoked Rib Sandwich
Smoked Pork Spareribs
Smoked Rib Tips
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