My cherry wood ribs have me doubting the hardwood rule

I keep hearing that true pitmasters swear by hardwoods like hickory for smoking meat. But I tried cherry wood on some spare ribs last month, and they came out really tasty. The smoke was light and fruity, not harsh like oak can sometimes be. Everyone at my cookout said they were the best ribs I've made yet. I don't get why there's such a strict belief that only hardwoods are okay. Maybe we're missing out on good flavors by sticking to old habits. I think it's worth being more open about different woods.

3 comments

3 Comments

anthony1278d ago

Yeah, I read an article where a competition smoker swore by blending cherry with a little hickory for pork. The fruit woods really do add something special.

xena_anderson7d ago

Sure, fruit woods are trendy, but they often lack that classic smoky punch. Stickin' to hickory or mesquite just feels more reliable, idk.

the_vera8d ago

Oh man, you're totally onto something. I used to be such a rule follower with my little smoker, sticking only to what the big guides said. I was so scared to try apple or pecan wood for years because it wasn't a "real" hardwood like mesquite. Then I tried some peach wood on chicken last summer on a whim, and it was a game changer. My old way of thinking almost made me miss out on that. Sometimes the rules are more like, I don't know, gentle suggestions.