Final answer:
Smoked ribs are usually prepared by slow-smoking baby back ribs with hickory wood, particularly in regions with a preference for pork, such as Appalachia. The choice of wood and meat cut often depends on the local resources and agricultural practices of a region. Smoking not only enhances flavor but also serves as an important meat preservation method, extending its shelf life.
Step-by-step explanation:
Smoked ribs are traditionally prepared using a specific cut of meat and a particular wood for smoking, based on regional agricultural potential and availability.
The most common preparation method involves slow smoking the meat with a preferred type of wood. In regions with a preference for pork, such as Appalachia, baby back ribs are commonly used. These are smoked with hickory wood, which is abundant in the Eastern United States forests.
In contrast, other regions may favor different types of ribs. For example, parts of Texas with open grasslands conducive to cattle grazing typically prefer beef ribs.
Smoking is a popular preservation method that also enhances flavor and tenderness, particularly suited for less desirable cuts of meat. This technique not only improves the taste but also extends the meat's shelf life, which historically was crucial for diets limited in protein.