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: )