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Ribs and Pecan

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  • Reds Fan 5
    Charter Member
    • Sep 2014
    • 252
    • Western Springs, IL
    • Equipment
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      Weber 22" Kettle (black)
      Smokenator
      Slow N Sear

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      Kingsford Blue Bag
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      Wood
      Apple (chunks)
      Mesquite (chunks)
      Hickory (chunks)
      Oak (chunks)

      Beverages
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      Bourbon: Basil Hayden
      Rye: George Dickel
      Cocktail: Manhattan

      Personal
      Married, one child (son)
      Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
      Associate Dean at Chicago area university

    Ribs and Pecan

    Click image for larger version

Name:	757F616A-BE1D-4A4E-8188-C75C5F53C57B.jpeg
Views:	49
Size:	2.87 MB
ID:	709697 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.
  • Troutman
    Club Member
    • Aug 2017
    • 7188
    • Republic of Texallence

    • OUTDOOR COOKERS
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    #2
    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 !!

    Comment

    • Reds Fan 5
      Charter Member
      • Sep 2014
      • 252
      • Western Springs, IL
      • Equipment
        Weber Genesis Gas
        Weber 22" Kettle (black)
        Smokenator
        Slow N Sear

        Thermometers
        Maverick 732 Redi-Chek
        Thermopop

        Fuel
        Kingsford Blue Bag
        Kingsford Professional

        Wood
        Apple (chunks)
        Mesquite (chunks)
        Hickory (chunks)
        Oak (chunks)

        Beverages
        Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA

        Bourbon: Basil Hayden
        Rye: George Dickel
        Cocktail: Manhattan

        Personal
        Married, one child (son)
        Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
        Associate Dean at Chicago area university

      #3
      Troutman Thanks! Apple is my usual go-to for pork. Haven’t tried cherry.

      Comment

      • Dadof3Illinois
        Club Member
        • Jul 2017
        • 726
        • Southeast Illinois

        #4
        I really like pecan, oak and hickory. The nut wood seems to give me that nice reddish amber color without overpowering the meat with too much smoke.

        Comment

        • hubmacfan
          Former Member
          • Jul 2014
          • 39
          • Hattiesburg, MS

          #5
          Pecan is my go-to. It's the only wood that I can identify its smoke by smell!

          Comment

          • Rod
            Rod
            Club Member
            • Dec 2015
            • 598
            • Phoenix, AZ
            • Weber Genesis S330 with GrillGrates
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              Fireboard
              Thermoworks Smoke
              Thermoworks MK4
              Maverick ET-732


              Accessories ranging from a Vortex to bear claws.

            #6
            Big fan of pecan. Good looking ribs.

            Comment

            • OmegaDog12
              Club Member
              • Aug 2016
              • 126

              #7
              My "go to" is a mixture of pecan and cherry. The smell and taste is out of this world and the neighbors seem to always "just happen to come by" when they smell this combo

              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 10452
                • Land of Tonka
                • John "J R"
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                #8
                Pecan is a great smoking wood. I wish it grew up here, I would use it a lot more often. It is tough to justify the cost to have it shipped here.

                Comment

                • Anton32828
                  Club Member
                  • Jun 2018
                  • 137
                  • Weber 22 inch kettle grill
                    Slow-N-Sear
                    Maverick ET-732 thermometer

                  #9
                  I really like pecan. A tasso recipe that I tried recommended pecan chunks, so that was the first smoking wood that I bought at the big-box store. I've tried apple wood and hickory since then. I like the apple wood. The hickory seems much stronger, so I doubt I'll use it "straight," but will use up the bag a chunk at a time to mix with the other woods. For my tastes, pecan is consistently the winner.

                  Note: I'm using charcoal (KBB) in an upright bullet smoker, a WSM 18-inch.

                  Comment

                  • Bkhuna
                    Club Member
                    • Apr 2019
                    • 429
                    • Merritt Island Florida

                    #10
                    Pecan has become my wood of choice for pork. My wife was never a fan of hickory and of late, it gives my indigestion. So I switched to pecan and like it better. Hard to over smoke with it.

                    Comment

                    • AverageJoe
                      Club Member
                      • Jun 2018
                      • 396
                      • Fruita Colorado
                      • Current Grills/Smoker (MCS is hitting)
                        Brinkman Trailmaster Ceramic Egg
                        Classic Pit Barrel Cooker with
                        US ARMY logo plate
                        Nexgrill Deluxe 6 burner gas grill

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                        Dalstrong 12" Granton Edge Slicer
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                      #11
                      And now. Thanks to you. I am going to thaw some ribs.

                      Comment

                      • Thunder77
                        Founding Member
                        • Jul 2014
                        • 2747
                        • Halethorpe, MD
                        • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

                        #12
                        I love pecan smoke, especially for poultry. It gives the skin a beautiful color!

                        Comment

                        • klflowers
                          Club Member
                          • Sep 2015
                          • 3026
                          • Tennessee

                          #13
                          Apple and cherry have been my staple; recently tried some peach. Honestly I can't say I taste much of a difference between the fruit woods. I haven't tried pecan; going to have to try it out.

                          Comment

                          • texastweeter
                            Club Member
                            • Jul 2017
                            • 2873
                            • Republic of Texas

                            #14
                            As Thunder77 said, I use pecan exclusively on all feathered things. For all thing swine, I use hickory. Different strokes.

                            Comment

                            • jfmorris
                              Club Member
                              • Nov 2017
                              • 2795
                              • Huntsville, Alabama
                              • Jim Morris

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                              #15
                              Pecan is a favorite of mine. I used to have a large, mature pecan tree in my backyard at another house, and I always gathered and saved all the dead wood and sticks it would drop. I've not bought any pecan chunks in a long time, but will have to remember to bring it back into the rotation. Lately I've just been using hickory (or oak from my wood pile).

                              Comment

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