Wood Chips for Rib Roast?

Alton

Yes or no, if yes what type do you suggest. I'm using a garlic, salt and pepper rub with olive oil. Thinking about a Cabernet , onions ,and mushrooms in the drip pan. Thoughts??? suggegestion???

The Cen-Tex Smoker

I love Oak on beef. don't over do it thought with a good cut like a rib roast. One good sized chunk is plenty

henapple

I don't use any...but the oak sounds good.

lousubcap

If you have the Jack Daniels chips, that's the way to go!

milesbrown4

Agree with Cen_Tex; if you are doing a rib roast the cook time only needs one chunk.  Oak is a good choice.  Good luck!

Skiddymarker

Let the meat speak - it has a very loud voice and likes to sing solo. No smoke other than the lump is needed. 

U_tarded

Another for light oak. The touch of pls or helps pair the beef with a good oaky Cabernet very well. One of my favorite combinations.

Mighty_Quinn

i'd normally say oak, but this time my 28 day dry aged rib roast is not gonna see any except from the lump. gotta let it sing!!

henapple

Dinner...

billyray

Beautiful!!!

Alton

Well it's in the DOME...I'll let you know how it turns out

Alton

Used the reverse sear !!!! Check out the CI grill marks!

jeroldharter

I love lots of hickory and ribeye. I just did a 10 lb prime rib with Dizzy Pig Raise the Steaks rub plus some extra kosher salt at ~250 plus a reverse sear. It was great. 10 pounds for 10 people and not a fiber left.

Duganboy

lousubcap said:

If you have the Jack Daniels chips, that's the way to go!

@lousubcap of course you would have to work bourbon into the cook!!! Merry Christmas had the double oaked Woodford last night!!!!