It looks like you're new here. If you want to get involved, click one of these buttons!
I use mesquite when I do beef
I too find that oak is a great choice for beef. If you have some Jack Daniels soaked oak wood chips, so much the better. But as mentioned above, go easy on the smoke. Rib raosts don't need it for flavor.
Didn't know about the Tabasco version but will turn up the search. FWIW-I told my wife when we got married (29+ years on) that it didn't matter what she cooked, I could always standardize the taste with Tabasco-haven't recovered yet:)
Tabasco, that's the chili head's version of ketchup ... there are so many 'better' chili sauces out there .... oh... and Frank's isn't one of them!
I have over 1000 bottles of hot sauce in my collection and don't know why you thought I needed the pointer. Dave or Blair don't sell chips