1st attempt at smoking/grilling ribs tomorrow

[BengalMan]

Also, when I add more chips, should I stick with the hickory or throw a little mesquite in there? Should I soak the chips in a little water or no?

[Volt]

Originally Posted by BengalMan

Nearing the 2hr flipping mark. Should I base them with the marinade I put together (cinnamon, apple juice, apple cidar vinegar, a little garlic, minced onion, and some other random stuff), put any more rub on them, or just flip em and let em be?

Pictures to follow in about 20 min.

I don't see any thing in your marinade that will burn, so your good to go. The thick commercial type stuff will burn and be nasty if put on too early. Hmmm cinnamon, new for me on meat, your gonna have to post a review.

Originally Posted by BengalMan

Also, when I add more chips, should I stick with the hickory or throw a little mesquite in there? Should I soak the chips in a little water or no?

I only use soaked/wet chips. The smolder and produce more smoke that way. Also, last longer getting a bit more value out of them.

[BengalMan]

Volt,

Should I stick with the hickory or toss in a mix of hickory and mesquite?

[Volt]

Originally Posted by BengalMan

Volt,

Should I stick with the hickory or toss in a mix of hickory and mesquite?

A lot of that is personal taste, so hard to recommend... Sorta like a Olivao Bold or an Oliva V Maduro - both tasty.

If you not familiar with mesquite and it's profile and since this is your first go, run with the hickory. More people are used to it's flavors.

Originally Posted by Volt

since this is your first go, run with the hickory. More people are used to it's flavors.

Hickory is a safe bet always, especially for a new guy who may not be accustomed to the rich smokey flavors some woods can produce on the meat.

[Scottw]

Originally Posted by BengalMan

Also, when I add more chips, should I stick with the hickory or throw a little mesquite in there? Should I soak the chips in a little water or no?

I would soak the chips, you could use mesquite I guess, it won't hurt. Also, basting is up to you, I make my ribs dry and as stated, usually have a pan or something to create moist heat. If you wish to baste, I would use the marinade but not for basting in the last 15 minutes or so. Raw meat sat in your marinade and if you apply it back to the cooked meat, you risk getting ill. If you baste early on in the game, the bacteria will dissapate as the temp climbs but if you baste and pull off the grill 15 minutes later or so, you're gambling in my opinion. You may also put on more rub but i typically do not. I prep my meat 2 days in advance and once it hits the smoker, it is untouched for the rest of the time. If you want, perhaps just baste with the apple juice, nothing else. I am trying to find pics of my ribs that I posted here once, I'll keep looking. ENJOY!!