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Prime Rib: Wood smoke choice?

SoCalWJSSoCalWJS Posts: 397
edited 11:53PM in EggHead Forum
What is your preference for type of wood to use for smoke when cooking a Prime Rib? I've got Hickory, Mesquite, Oak, and Pecan, as the most likely choices at hand.

Making a PR for dinner tonight - 25th Anniversary (where does the time go?), and I'm trying a different flavor and looking for suggestions. - Will be indirect reverse sear, and I've used a basic "Rib Roast" seasoning (Sniders) this time, as opposed to my traditional crust which hasn't turned out so hot the last couple of times (my Garlic got bitter :blink: )
South SLO County


  • tach18ktach18k Posts: 1,607
    go with pecan, everything else may over power the meat
  • Richard FlRichard Fl Posts: 8,217
    I EGGre with the pecan!
  • JeffersonianJeffersonian Posts: 4,244
    Pecan is good stuff, but I don't think mesquite or hickory will be too much for a piece of meat like prime rib.
  • rsmdalersmdale Posts: 2,472
    Here is a prime rib that always turns out tasty.I rub with snyders prime rib rub ,coat with Clearmans cheese butter ,raised at 475 for 20 min,remove,lower temp to 325 and cook until 124 or your preference.I also use pecan with this cook.Happy anniver and I will be seeing you soon at the fest!!


  • SmokeyPittSmokeyPitt Posts: 9,752
    Dale- that looks fantastic! Can you get that rub and cheese butter at most grocery stores, or do you have to go to a specialty store?

    SoCal- sorry to hijack your post with my own question. I'll go with pecan as well!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • I like hickory. A standing rib roast can handle the taste hickory gives.
  • I prefer oak with beef
  • JeffersonianJeffersonian Posts: 4,244
    Cheese? Butter? That's gotta be considered cheating... :woohoo:
  • rsmdalersmdale Posts: 2,472
    SP you can get the butter at most stores,the seasoning I have only found at BBQ galore.


  • rsmdalersmdale Posts: 2,472
    Jeffersonian if you ain't cheating you ain't trying.If you try it once you will never go back.


  • SoCalWJSSoCalWJS Posts: 397
    Dale - that looks outstanding!

    Looks like the prefered wood is Pecan - I'll have to make up my mind. I used Pecan quite awhile back on a couple of batches of ribs, and I wasn't all that impressed - maybe the chunks were no good?

    Are you cooking at the fest again this year? I still haven't decided one way or the other on attending this year. I gotta find a roll call somewhere and see who all is going. Would be nice to meet some more people in the area who post on the forums.
    South SLO County
  • Photo EggPhoto Egg Posts: 7,304
    Great looking hunk-o-meat...
    Great idea with the spread.
    Thank you,

    Galveston Texas
  • man that looks fantastic
  • JeffersonianJeffersonian Posts: 4,244
    I'm googlin' it right away, baby!
  • Bama ChadBama Chad Posts: 153
    Oak goes very well with beef, especially prime rib. (IMHO)
  • rsmdalersmdale Posts: 2,472
    WJS I will be cooking at the fest and am making something totally different? Try to make it ,Shad said he is kicking all our butts in the peoples choice!! Come get it Shad

    2009 peoples choice winner


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