Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Prime Rib: Wood smoke choice?

SoCalWJSSoCalWJS Posts: 235
edited November -1 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: )


Sign In or Register to comment.