Ribs and mesquite

[Michael G. (Canada Mike)]

I made some ribs Sunday and they came out great. I was short of hickory, and I usually a mix of hickory and apple, so instead I used some mesquite. I'd been leery of this since opinion on the board seems to be that it's too strong for ribs, but the flavour ended up great. Of course, I didn't use as much mesquite as hickory, bout four pieces.

Any thoughts?

Michael

 

[George Curtis]

i tried mesquite once. i used very little. not to my liking. most wood/taste is subjective. i love pecan and oak.

 

[Steve Whiting]

I use mesquite often-I have even used it on Ribs. I like it very much but you do want to use less then if you were using hickory or most other woods.
Embrace the Spice

 

[Greg M. (cheapcharlie)]

George makes a good point. I happen to like ribs smoked in mesquite.

 

[Frank Mastrogiovanni]

I love my Baby-back ribs smoked with mesquite and I use some wild cherry that I just got a hold of free, too. So its two chunks of mesquite and wild cherry each. I try not to hickory and mesquite together. I love the smell of mesquite while using my WSM, there’s nothing quite like it.

 

[Michael G. (Canada Mike)]

Thanks, I think I'll continue using it for a while, but be spare with it.

Cheers,
Michael

 

[Bryan S]

When I first saw the title, I thought the worst. Glad you liked the ribs and Mesquite combo. As said above, be carefull when using mesq, it can be over-powering. I like it, but only use it for beef a few times a year. I'll do one or two briskets a year and I like it for grilling steaks, and burgers. Used it on a pork Butt once, threw that in the trash.

 

[Tony Hunter]

I personally like heavy smoke flavor on my ribs, but I have not tried Mesquite. I will give it a try sometime.