3-2-1 method for smoked ribs

[Green Monstah]

I have read that but it has never been a problem for me. I understand that the manner in which you burn the mesquite while smoking (temp, offset, etc) can make a big difference (link). All I know is that I have never had a problem using mesquite pellets in my Traeger. I love the flavor. I suspect it may also have something to do with cook time. I generally use apple for pulled pork and oak for brisket, both of which require longer cooking times.

That being said, I need to branch out a little bit and try some new woods. I have never used cherry, for example. I did some ribs once using 100% hickory and nobody liked them. They tasted like hot dogs. But I have had good luck with apple with a little bit of hickory mixed in.

I generally love the taste of mesquite, but the guy at my butcher nearly threatened my life for suggesting using it on some babybacks (and do you really want to piss off a guy covered in blood with only a few teeth despareate clinging to his gums??). I'll give it a shot and return and report.

[TripletDaddy]

Traeger website apparently does not promote the use of mesquite with pork.

I smoked my pork ribs with mesquite. they were delish.

[Moliere]

Traeger website apparently does not promote the use of mesquite with pork.

I smoked my pork ribs with mesquite. they were delish.

Most people will avoid smoking with mesquite because it has a very strong flavor. I use mesquite only for grilling. For smoking ribs or butts I generally use apple wood. But if it worked for you then by all means do it again.

[Jeff Lebowski]

Most people will avoid smoking with mesquite because it has a very strong flavor.

I am surprised to hear this from a Texan.

[Moliere]

I am surprised to hear this from a Texan.

I'll admit that I use Hickory for brisket, which is also strong, but not quite as strong as mesquite. Beef tends to hold up well with strong flavored woods (mesquite, hickory, etc.) but I find the mesquite just overpowering, especially with long smokes. When I grill hamburgers or steaks I'll smoke mesquite wood chips to give some flavor, which tends to go over really well.

Any pork that I do will be smoked with apple wood. Pork doesn't need much flavor, at least IMO.

I've also used cherry, pecan, and oak, and frankly I'm not a huge fan of any of them, especially the cherry.

Here's a good briefer on smoke woods.

[Jeff Lebowski]

I'll admit that I use Hickory for brisket, which is also strong, but not quite as strong as mesquite. Beef tends to hold up well with strong flavored woods (mesquite, hickory, etc.) but I find the mesquite just overpowering, especially with long smokes. When I grill hamburgers or steaks I'll smoke mesquite wood chips to give some flavor, which tends to go over really well.

Any pork that I do will be smoked with apple wood. Pork doesn't need much flavor, at least IMO.

I've also used cherry, pecan, and oak, and frankly I'm not a huge fan of any of them, especially the cherry.

Here's a good briefer on smoke woods.

Again, I think this has to do with what type of smoker you are using. From everything I have read, the WSM puts out a ton of smoke so you would have to be very careful with mesquite. With my old electric smoker it was easy to get too much smoke. Some of my meat would come out black. Some people complain that a Traeger does not put out enough smoke and I have never had a case where I thought something came out with too much. That's why I think I have had good success with Mesquite pellets.

The only time I have ever experienced a bitter, overbearing flavor was with a pork butt I did once. But I just checked my notes and I used apple on that one. I am not sure what happened. I normally love apple flavor.

[Green Monstah]

I switched to pear recently (Mrs. GM d/n like strong smoke flavor), and I've liked it quite a bit.

[Moliere]

Again, I think this has to do with what type of smoker you are using. From everything I have read, the WSM puts out a ton of smoke so you would have to be very careful with mesquite. With my old electric smoker it was easy to get too much smoke. Some of my meat would come out black. Some people complain that a Traeger does not put out enough smoke and I have never had a case where I thought something came out with too much. That's why I think I have had good success with Mesquite pellets.

The only time I have ever experienced a bitter, overbearing flavor was with a pork butt I did once. But I just checked my notes and I used apple on that one. I am not sure what happened. I normally love apple flavor.

That's true that it depends on the smoker, but with the WSM it's easy to control the amount of smoke because you just add more/less wood chunks to the fire ring. Maybe I'll try mesquite again since I did it early on when I was learning and I could have put in too many chunks.

[Coach McGuirk]

I have 3 racks of Baby Backs for Saturday.

[Jeff Lebowski]

I have 3 racks of Baby Backs for Saturday.

I like both St. Louis style and baby backs but my family took a vote and directed me to go back to baby backs.

[Coach McGuirk]

I like both St. Louis style and baby backs but my family took a vote and directed me to go back to baby backs.

Gotta get it right this time. What are you doing for backs. 2-2-1?

[TripletDaddy]

I have 3 racks of Baby Backs for Saturday.

Did you ever find whole turkeys? I saw a bunch at the grocery store just now.

Baby backs are nice. I like st Louis. More meat!

[Coach McGuirk]

Did you ever find whole turkeys? I saw a bunch at the grocery store just now.

Baby backs are nice. I like st Louis. More meat!

Whole Turkey Breast, no I haven't. I plan on doing a whole turkey later in the summer, but I wanted to do just a couple turkey breast to start.

[TripletDaddy]

Whole Turkey Breast, no I haven't. I plan on doing a whole turkey later in the summer, but I wanted to do just a couple turkey breast to start.

Ah, I guess I misread. I thought you were looking for the entire turkey. Come to think of it, that sounds good, anyway. Maybe next weekend.

I just skimmed through the Diner. Apparently this weekend you are doing baby back ribs, several steaks, and Pork shoulders.

[Jeff Lebowski]

Gotta get it right this time. What are you doing for backs. 2-2-1?

Same on both.

1.5 hrs on smoke
2.0 hrs foiled with apple juice at 275 deg
45-60 min unfoiled and glazed with bbq sauce at 225 deg

Perfect every time.