20 Best Wood For Baby Back Ribs (2022 Updated)

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Wood for baby back ribs is typically used for smoking or grilling. The most common woods used are hickory, mesquite, or apple.

20 Best Wood For Baby Back Ribs

1. Camerons Products LargeBag BBQ Chunks Maple

Camerons Products LargeBag BBQ Chunks Maple

  • Brown

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Product Dimensions 11 x 8 x 20 inches
Country of Origin USA
Is Discontinued By Manufacturer No

2. Weber Cherry Wood Chunks

Weber Cherry Wood Chunks

  • Cherry Wood

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Home Depot
Weber Grill US
Blain’s Farm & Fleet

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actual weight lbs 4
aromatic flavor Cherry
flavor Cherry
grill compatibility Charcoal,Natural Gas,Propane
outdoor living product type Wood Pieces Combo

3. Smoak Firewood 25-30 Pound Red Oak Kiln Dried Cooking Grade Wood Mini Logs

Smoak Firewood 25-30 Pound Red Oak Kiln Dried Cooking Grade Wood Mini Logs

  • 25-30 lbs

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actual weight lbs 30
aromatic flavor Red Oak
flavor Oak
grill compatibility Charcoal
outdoor living product type Wood Pieces Combo

4. Bear Mountain BBQ Premium All Natural Oak Hardwood Smoker Pellets, 40 Pounds

Bear Mountain BBQ Premium All Natural Oak Hardwood Smoker Pellets, 40 Pounds

  • Oak

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Bear Mountain BBQ

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Bag Weight (lb.) 40 lb
Flavor Oak
Outdoor Living Product Type Wood Pellets
Wood Type Oak

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5. Zorestar Oak Smoker Wood Chunks, BBQ Cooking Natural Wood Chunks for All Smokers, 15-20 lbs

Zorestar Oak Smoker Wood Chunks, BBQ Cooking Natural Wood Chunks for All Smokers, 15-20 lbs

  • If you are searching for smoking wood with no chemical or pesticides our wood chunks is a rational choice!
  • Only whole wood chunks for bbq in the pack, no splinters or chips.
  • A significant amount of chunk wood for smoking for a good price.
  • These are well seasoned and clean smoking oak wood chunks.
  • Oak cooking wood chunks work well with any type of meat especially with pork, lamb, beef and game meats.

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Package Dimensions 15.47 x 11.77 x 8.43 inches
Country of Origin China

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6. B&B Apple Smoking Wood Chunks 549cu.in/3.1kg

B&B Apple Smoking Wood Chunks 549cu.in/3.1kg

  • Apple

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7. Weber Wood Chips, Apple – 2 lb bag

Weber Wood Chips, Apple - 2 lb bag

  • Subtle Sweet flavor
  • Chip size pieces
  • Two pound bag

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Weight 1.7 oz

8. Kansas City Hickory Smoked Baby Back Pork Ribs with Sauce

Kansas City Hickory Smoked Baby Back Pork Ribs with Sauce

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Kansas City Steaks

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Net weight 5.25 lbs

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9. B&B Kiln Dried Flavored 1.25 cu ft BBQ/Cooking Wood Logs

B&B Kiln Dried Flavored 1.25 cu ft BBQ/Cooking Wood Logs

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10. Western BBQ Cooking Chunks, Cherry

Western BBQ Cooking Chunks, Cherry

  • Cherry

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Units in Package 1
Directions Lighting: To retain the natural flavor we suggest building your fire without starter fluid. Stack Cooking Chunks in a pyramid and light using preferred method. Stack chunks around two crumpled sheets of newspaper, then light the paper. Let burn for 18-20 minutes with lid and all vents open. For milder flavor allow additional time for wood to cook down. Close vents and lid. Wait one minute for flames to subside. Spread Cooking Chunks evenly. Cook with lid closed. Cooking with lid closed prevents flaming and gives more real wood smoke flavor. Remember, the flavor is in the smoke. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Cooking Chunks burn hotter than charcoal, so be careful not to overcook.
Warnings California Proposition 65 Warning: Burning this product may result in the emission of combustion by-products which are known by the state of California to cause cancer, birth defects and/or reproductive harm.

11. Western BBQ Smoking Chips, Hickory – 9.34 L

Western BBQ Smoking Chips, Hickory - 9.34 L

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Units in Package 1
Unit Size 9.34 l
Directions How to Cook With Just Chunks: To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a Western solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving the rough edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. How to use with Charcoal: At Western, we recommend cooking the natural way by using lump charcoal instead of briquettes and using a solid fire starter instead of fluid to avoid having any chemicals influence your food. Light charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Natural wood burns hotter than charcoal briquettes, so be careful not to overcook.
Warnings California Residents: Burning this product may result in the emission of combustion by-products which are known by the State of California to cause cancer, birth defects and/or reproductive harm. The product contains wood dust, known by the State of California to cause cancer. For more information, contact us at info(at)woodinc.com.

12. Western BBQ Cooking Chunks, Apple

Western BBQ Cooking Chunks, Apple

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Units in Package 1
Directions Lighting: To retain natural flavor, we suggest building your fire without starter fluid. Stack cooking chunks in a pyramid and light using preferred method. Stack chunks around two crumpled sheets of newspaper, then light the paper. -or- Use Western Red Hot Fire Starters for a fast, safe, and non-toxic start. Let burn for 18-20 minutes with lid and all vents open. For milder flavor allow additional time for wood to cook down. Close vents and lid. Wait one minute for flames to subside. Spread cooking chunks evenly. Cook with lid closed. Cooking with lid closed prevents flaming and gives more real wood smoke flavor. Remember, the flavor is in the smoke. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Cooking chunks burn hotter than charcoal, so be careful not to overcook.
Warnings California Proposition 65: Burning this product may result in the emission of combustion by-products which are known by the State of California to cause cancer, birth defects and/or reproductive harm. Use of this product and other solid fuels may be monitored at times by law. Please check 1-877-4NO-BURN or www.8774NOBURN.ORG before burning.

13. Smokehouse Cherry Wood Chunks

Smokehouse Cherry Wood Chunks

  • Cherry Wood

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Frank’s Great Outdoors
Scheels

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Brand Name Smokehouse
Flavor Cherry
Product Type Wood Chunks
All Natural Yes
Container Size 242 cu in

14. Royal Oak Mesquite Chunks, 100% Natural

Royal Oak Mesquite Chunks, 100% Natural

  • 100 percent all natural mesquite chunks
  • Ideal for all outdoor grilling
  • Add a sweet, woodsy flavor to all types of grilled foods
  • Reclosable bag

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Rural King

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Units in Package 1
Directions Hot to Add Smoked Flavor: 1. Soak 6 to 8 Royal Oak Mesquite Chunks in water for 2 hours. You can experiment with other liquids, such as apple juice for different tastes. When using a gas grill, wrap chunks in aluminum foil and puncture several times before placing next to burner. 2. For a regular charcoal grill or smoker type grill, prepare and light Royal Oak Natural Lump or Royal Oak Regular charcoal. 3. When charcoal is ready and covered with white ash spread Royal Oak Mesquite Chunks evenly over the fire. 4. To capture the smoked flavor, place foods on grate and begin cooking once the wood chunks begin to smoke. Keep the lid closed to increase the flavor. 5. Cooking times can vary when using Royal Oak Mesquite Chunks so use a meat thermometer when preparing foods. How to Cook Without Charcoal: 1. Build your fine with Royal Oak 100% Natural Mesquite Chunks the same way you would using regular charcoal. Do not soak chunks in water. Always follow grill manufacturers instruction. 2. Arrange wood chunks into a pyramid shape pie. 3. Soak Royal Oak 100% Natural Mesquite Chunks with Royal Oak Premium Lighter Fluid and wait one minute. 4. With grill vents open and the top operator removed, light the pile and let burn 15 to 20 minutes until all chunks are burning. 5. Spread as desired, then replace grill top and close vents to smother the flame. Wait one minute. 6. Remove grill top and place food on cooking grate. Open the grill vents to control the cooking temperature. 7. Keep grill closed during cooking to increase flavor. 8. Mesquite chunks burn hot so be careful not to overcook. Cooking times can vary so use a meal thermometer when preparing foods. Remember that adding more Royal Oak Natural Mesquite Chunks will increase that rich smokey taste. To satisfy your barbecue tastes, vary the amount of the chunks used in your grill. Grill Safety Tips: Never grill indoors. Make sure grill is away from items that could accidentally ignite. Never leave grill unattended. Keep children and pets away from hot grill. Never use gasoline to start your fire. Always use fire retardant mitts and aprons to protect against burns. Follow grill manufacturers instructions for use and safety. Tear or cut here to open. Press to reseal.
Warnings California Proposition 65 Warning: Burning this product may result in the emission of combustion by-products which are known by the State of California to cause cancer, birth defects, and/or reproductive hams.

15. Western BBQ Smoking Chips, Mesquite – 9.34 l

Western BBQ Smoking Chips, Mesquite - 9.34 l

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Walmart
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Cabela’s

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Details
Units in Package 1
Unit Size 9.34 l
Directions How to Cook With Just Chunks: To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a Western solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving the rough edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. How to use with Charcoal: At Western, we recommend cooking the natural way by using lump charcoal instead of briquettes and using a solid fire starter instead of fluid to avoid having any chemicals influence your food. Light charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Natural wood burns hotter than charcoal briquettes, so be careful not to overcook.
Warnings California Residents: Burning this product may result in the emission of combustion by-products which are known by the State of California to cause cancer, birth defects and/or reproductive harm. The product contains wood dust, known by the State of California to cause cancer. For more information, contact us at info(at)woodinc.com.

16. Western BBQ Smoking Chips, Pecan

Western BBQ Smoking Chips, Pecan

  • Adds delicious wood smoke flavor to your food
  • All natural aromatic hardwoods – no additives
  • Smoking Chips deliver delicious wood smoke flavor to food cooked on either gas or charcoal grills
  • 1 kiln dried chips for consistent performance
  • Offered in a variety of woods for different smoke flavors

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Units in Package 1
Directions Use with Gas Grills, Griddles, or Electric Smokers: On a gas grill or griddle, fill a reusable smoker tray or a foil pouch with two to three handfuls of wood chips. Then place it directly over the hottest burner until it begins to smoke. Close the lid or use a smoke dome for best results. Once smoking, use tongs to move it to one side making room for the food. The chips will smoke for approximately 20 to 30 minutes. Be sure to have a second pouch or smoker tray ready when cooking for longer periods of time. See the manufacturer’s instructions for use with electric smokers. Tips and Techniques: To accelerate the smoking process, use only dry chips and turn the temperature to high when you first place your pouch or tray on the cooking surface. Close the lid or cover the chips with a smoke dome to accelerate the smoking process. Once they are smoking turn the temperature to your desired cooking level. If the chips flame up, use a spray bottle of water to lightly spritz the flames. This tip does not pertain to electric smokers. Wood chips can also be used on charcoal grills as described for gas grills. However, wood chunks work better with charcoal than chips.
Warnings California Proposition 65: Warning: This product can expose you to wood dust, the inhalation of which is known to the State of California to cause cancer. Burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke and other combustion by-products, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65warnings.ca.gov.

17. Carson’s Ribs | 4 Half Slabs | Allen Brothers

Carson's Ribs | 4 Half Slabs | Allen Brothers

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Allen Brothers

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18. Member’s Mark Baby Back Pork Ribs in BBQ Sauce – 48.00 oz

Member's Mark Baby Back Pork Ribs in BBQ Sauce - 48.00 oz

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Sam’s Club

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Details
Food Serving Size Measure 140g
Food Servings Per Container ABOUT 6
Derived Nutrition Claim Soy Free
Derived Nutrition Claim Nitrite Free
Derived Nutrition Claim Atkins

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19. Western BBQ Mini-Logs – Hickory

Western BBQ Mini-Logs - Hickory

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Sportsman’s Warehouse

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20. Sakura Pork Baby Back Rib 2 Racks – Market House

Sakura Pork Baby Back Rib 2 Racks - Market House

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Market House

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Best Wood For Baby Back Ribs Buying Guides

What are the benefits of using wood for smoking baby back ribs?

Some benefits of using smoking ribs of wood for baby back ribs include:

-The wood imparts a flavor to the meat

-The wood can help to tenderize the meat

-The wood can help to keep the meat moist

-The wood can help to create a smoky flavor in the meat

How does the type of wood used affect the flavor of the ribs?

The type of wood used for smoking ribs can affect the flavor of the ribs. Different woods can impart different flavors to the meat, so it is important to choose a wood that will complement the flavor of the ribs.

For example, hickory is a strong-flavored wood that can be used for ribs with a robust flavor. Oak is a milder-flavored wood that can be used for ribs with a more delicate flavor.

What are some of the most popular woods used for smoking ribs?

Some of the most popular woods used for smoking ribs are hickory, oak, maple, and pecan.

How do you prepare the wood for smoking?

The best way to prepare wood for smoking baby back ribs is to use a combination of hardwood and fruitwood. The hardwood will provide the majority of the smoke flavor, while the fruitwood will provide a sweeter, more subtle flavor.

When choosing your wood, make sure to select something that has been aged and is free of any chemicals or other treatments.

To prepare the wood, start by soaking it in water for at least an hour. This will help to prevent the wood from burning too quickly when it is placed on the fire. Next, build a hot fire in your smoker or grill, and let the wood sit on the coals until it starts to smoke.

Once the wood is smoking, you can then place your ribs on the grill or smoker and cook as usual.

How long do you smoke the ribs for?

You should smoke the wood for baby back ribs for at least 2 hours.

What are some of the common mistakes made when smoking ribs?

Some of the common mistakes made when smoking ribs of wood for baby back ribs include not soaking the wood, not using enough wood, not letting the wood smoke long enough, and not keeping the ribs moist.

How do you troubleshoot problems when smoking ribs?

If you are having trouble smoking ribs, there are a few things you can do to troubleshoot the problem. First, make sure that you are using the right type of wood. Different woods will produce different flavors, so if you are not happy with the flavor of your ribs, try using a different type of wood.

Second, make sure that you are using the correct smoking technique. If you are not sure how to smoke ribs, there are many resources available online or in cookbooks that can help you. Finally, make sure that your ribs are cooked properly.

Overcooked ribs will be tough and dry, so be sure to cook them until they are tender and juicy.

Conclusion

The best wood for smoking baby back ribs is hickory. Hickory has a strong, distinct flavor that pairs well with the rich taste of ribs. When smoking ribs, hickory wood chips or chunks should be used to generate smoke.

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