Apple or cherry, with hickory as backup.

Apple or cherry. Fruit woods are the sweet spot for pork ribs—mild, slightly sweet smoke that complements the meat without overpowering it. Hickory is the classic go-to, but it can be aggressive, especially on a kettle where the smoke stays close. If you use hickory, mix it with fruit wood or use a light hand.

On a kettle grill, you want wood chips, not chunks (chunks need longer burn time and are better for offsets or big smokers). Soak them in water for 30 minutes, then toss them directly on the coals or in a foil packet with holes punched in it. The packet works great for longer cooks because it smolders instead of burning up fast.

Don’t bother with mesquite—it’s too pungent for ribs. And skip the “competition” blends. Just grab a bag of apple or cherry at any grocery store. It’ll treat you right.

Future you will thank you when the smoke ring looks like a magazine cover.