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Heard a competition pitmaster say he only uses cherry wood for ribs now
I always mixed oak and apple, but after hearing him talk about the color and sweetness cherry adds, I tried a single rack with just cherry last weekend. The bark came out a deep mahogany red and everyone at the cookout noticed the difference. Anyone else stick to one wood for certain meats?
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xena9464mo ago
Total agreement. Cherry completely changed how I do ribs too.
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gavin804mo ago
The 3-2-1 method is what finally clicked for me after years of dry, tough ribs. I tried foil wraps, no foil, dry rubs, wet rubs, but nothing worked until I followed that simple timing. I wrap them in foil with a little apple juice and butter right after the three hour smoke. Then I open the foil for the last hour to let the bark set back up. It's a pain to get the foil right without tearing, but the meat comes out falling off the bone every single time. Why do we make it harder than it has to be?
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