Ribs and Pecan

[Reds Fan 5]

Troutman Thanks! Apple is my usual go-to for pork. Haven’t tried cherry.

[Troutman]

Pecan, really any fruit wood works well with pork. Used to use applewood but switched lately to a mix of cherry and hickory. Your ribs look good !!

[Reds Fan 5]

Baby back ribs. 26” kettle, SnS, KBB, pecan chunks, MMD, Sweet Baby Ray’s sauce, 4.5 hrs, 235-240 degrees throughout cook. Family declared it one of my best all time cooks.

Ribs from butcher counter at local grocery. Meatiest baby backs I’ve ever purchased.

The main purpose of this post is to note the pecan wood. First time using it for a low n slow cook (used chips for a kiss of smoke on a hot n fast pork tenderloin last week). We loved it. Subtle but sweet smoke. For our palates it brought out the sweetness in the MMD. Pecan definitely in the wood rotation now.

Curious about others’ experiences with the pecan.