What is the typical wood used for smoking ribs?

Cherry wood is a popular choice for smoking ribs because it imparts a mild, sweet flavor that complements the rich taste of the meat without overwhelming it. The gentle sweetness of cherry wood enhances the savory notes of the ribs while also contributing to an appealing reddish hue in the bark. This makes it particularly suitable for meat that benefits from a balanced smoke profile.

Different types of wood can serve specific purposes in smoking, and while maple, pecan, and cedar can be used, they may not achieve the same results as cherry. Maple can provide a slightly sweeter profile but lacks the depth that cherry offers. Pecan has a nuttier flavor and might be too strong for certain palates when combined with the natural flavors of ribs. Cedar, on the other hand, is generally not recommended for smoking meats, as it can impart a resinous and overly strong flavor that is not desirable in a dish like ribs. Thus, cherry wood stands out as an ideal choice for achieving a flavorful and well-rounded smoking experience for ribs.