I'm going to fire up the Weber Smokey Mountain this morning to smoke some Costco baby backs. I generally prefer Oak for ribs but opened up my wood box and don't have any. I have a bunch of Cherry wood blocks and a lot of Mesquite. Mesquite can be a bit harsh IMO and I've never used it for ribs. I've never tried Cherry for pork.What to you all think I should go with?

I generally use hickory with a smattering of cherry, pecan or grape vines. Each departing their own flavoring. To me, cherry only would not be a choice. Let us know how it turns out.

Cherry is always in my mix. It adds beautiful color to pork

What if I mix cherry with a little mesquite?

Cherry is fine with pork but it is very mild. I like it better with chicken.

I keep a copy of the Traeger Pellet Guide on my phone and on the fridge. Cherry is ok, but I prefer to mix it with Hickory. I would not recommend mixing with Mesquite, just a bit to strong.I've got St. Louis Ribs ready for the smoker in an hour, blend of Apple & Alder pellets.

Cherry wood for Baby Back ribs? | Good Sam Community

11 Replies

Ron3rd
Explorer III
Apr 06, 2015
Thanks all, the baby backs came out awesome using the 3-2-1 method. I mixed some Cherry with a little bit of Hickory that I had, and even found a bag of Jack Daniels smoking chips made from the old oak barrels. I soaked the chips and threw a couple handfuls of them in too. Nice mix and I did not overpower with smoke.
PRodacy
Explorer
Apr 06, 2015
I find that cherry doesn't give me enough flavor. I use mesquite for everything except mild fish (mesquite for salmon) - then I use pecan.
jnharley
Explorer
Apr 06, 2015
I like cherry for ribs occassionallY. Our go to wood of choice is mesquite. We like it on just about anything we smoke. It is all about individual taste. It is fun to experiment and even when the wood is not your favorite, the results are always tasty.
Super_Dave
Explorer
Apr 05, 2015
I 100% agree with robsouth. Each wood has its own flavor profile and a combination of woods is the best way to get it as complete as possible. Apple, cherry & hickory or pecan in place of the hickory are my go to combinations.
rexlion
Explorer
Apr 05, 2015
Y-Guy wrote:
I keep a copy of the Traeger Pellet Guide on my phone and on the fridge.

Cherry is ok, but I prefer to mix it with Hickory. I would not recommend mixing with Mesquite, just a bit to strong.

I've got St. Louis Ribs ready for the smoker in an hour, blend of Apple & Alder pellets.

Everyone's palate is different. Try the cherry and taste... you will then know if you never want to do it again or if it's so good you want to use cherry more often. No way for a group or a chart to make that decision for your taste buds. For example, I really like hickory for my fish, but the chart (and probably most people) say not to use hickory with fish.
Super_Dave
Explorer
Apr 05, 2015
Ron3rd wrote:
What if I mix cherry with a little mesquite?

If you aren't already in the smoke, this is what I was going to suggest with using very little on the mesquite side.
Y-Guy
Moderator
Apr 05, 2015
I keep a copy of the Traeger Pellet Guide on my phone and on the fridge.

Cherry is ok, but I prefer to mix it with Hickory. I would not recommend mixing with Mesquite, just a bit to strong.

I've got St. Louis Ribs ready for the smoker in an hour, blend of Apple & Alder pellets.
IDman
Explorer
Apr 05, 2015
Cherry is fine with pork but it is very mild. I like it better with chicken.
Ron3rd
Explorer III
Apr 05, 2015
What if I mix cherry with a little mesquite?
Super_Dave
Explorer
Apr 05, 2015
Cherry is always in my mix. It adds beautiful color to pork