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Smoking Ribs, How Much Wood?

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10 months ago

Going to smoke some ribs today. I'm using the propane grill with a smoker box method. I have two 3 lb racks of baby back ribs. How much wood should I be using. I know its easy to use too much.
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10 months ago

A cord.
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10 months ago

Chips or chunks?
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10 months ago

gobucks72 said...
Chips or chunks?

Chips
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10 months ago

maize&blue21 said...
A cord.

Don't even know what that means...
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10 months ago via 247Sports Mobile

OCanada said...
Don't even know what that means...

That's about 100x the wood you need
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10 months ago via 247Sports Mobile

That would be like needing dirt for indoor plants and getting a dump truck to deliver you some.
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10 months ago

OCanada said...
Don't even know what that means...

It's 8 feet wide and 4 feet high worth of wood.
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10 months ago

Too much, not enough?
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10 months ago via 247Sports Mobile

Never used a propane smoker but did you soak the wood?
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10 months ago

rolltide06 said...
Never used a propane smoker but did you soak the wood?

Ya for about 15 minutes.
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10 months ago via 247Sports Mobile

OCanada said...
Ya for about 15 minutes.

You just wasted 15 minutes
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10 months ago

MKatUmich said...
You just wasted 15 minutes

Oh, trial and error I guess. Should you just use dry chips with a smoker box? It's smoking away right now anyways.
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10 months ago

OCanada said...
Oh, trial and error I guess. Should you just use dry chips with a smoker box? It's smoking away right now anyways.

doesn't make a difference actually. Wood won't really soak up the water in the first place and all it produces is steam, not smoke.
I would make the smoking box at least half full. I assume it's one of these 3" by 7" or whatever they are. More important is probably what kind of wood you are using. Apple or Hickory or Oak are all pretty safe for pork. You can use mesquitte if you want but it gives a very strong flavor that many reserve for beef.
If it turns out good and you want to do it right next time, invest in a Webber Bullet or Big Green Egg. Those are probably the two leading backyard smokers our there without getting into a huge rig. Never used an Egg but I like my Bullet.
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10 months ago via 247Sports Mobile

Using a pan of water in the smoker helps keep the temperature from fluctuating too much.
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10 months ago

MKatUmich said...
doesn't make a difference actually. Wood won't really soak up the water in the first place and all it produces is steam, not smoke.
I would make the smoking box at least half full. I assume it's one of these 3" by 7" or whatever they are. More important is probably what kind of wood you are using. Apple or Hickory or Oak are all pretty safe for pork. You can use mesquitte if you want but it gives a very strong flavor that many reserve for beef.
If it turns out good and you want to do it right next time, invest in a Webber Bullet or Big Green Egg. Those are probably the two leading backyard smokers our there without getting into a huge rig. Never used an Egg but I like my Bullet.

My Dad has an Egg and it's pretty awesome. He said it's different cooking on it, though, coming from a Weber. I have a Weber and love it.
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10 months ago

OCanada said...
Ya for about 15 minutes.

You can soak the chips, thats ok. Just mix with dry chips. I would change out the chips every 45 min - 1hr of cook time.
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10 months ago

How did the ribs turn out?
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