  
Make babyback ribs so good they’ll be
licking other people’s fingers! !
We’ve all heard of “hickory smoking,” and that’s all fine and good. But hang around competition pit masters for a while, and you'll learn one of their victory secrets – using several different woods for smoking gives barbeque a variety of flavors. Steven Raichlen, author of the Barbecue Bible, created this distinctive Wood Chips Pork Blend to give you a leg up on the competition – even if it’s just your neighbor.
Wood smoke is the soul of good barbecue. Whether you’re a diehard fan of barbecue from Texas or Oklahoma, Memphis or Kansas City, you know that the secret is not just in the sauce. Smoke is what makes barbecue barbecue. The crimson tint of smoked meat is a badge of honor that accomplished pit masters are proud to display. Hickory, apple, and a touch of maple come together in this unique wood chip blend for that authentic barbecue flavor. Use with ribs, butts, shoulders, pork loins, tenderloins, chops, and whole hogs.
These Best of Barbecue Smoking Wood Chip Blends can be used on charcoal grills, but they're especially well suited to gas. Chips come in individual foil packs to give you the evocative, authentic barbecue flavor of wood smoke in a convenient, disposable, single use package. Each blend is specially formulated for a particular type of meat: beef, pork, poultry, and even seafood and vegetables.
Product Ingredients:
Hickory
Apple
A touch of maple for that authentic barbecue flavor
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