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Smoke wood suggestions needed for Prime Rib

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Powderhound
Powderhound Posts: 139
in EggHead Forum
I am putting on a 3.5 lb Boneless Prime Rib on New Years Day.  What have any of you used for woods to add a little smoke flavor.  Planning on pit temp at 225 F. Happy New Year! 
Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
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  • Homebrewguy
    Homebrewguy Posts: 158
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    Mesquite or hickory
    LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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  • minniemoh
    minniemoh Posts: 2,145
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    I have used hickory or oak. Both of those are pretty strong. Cherry works too for a little more mild smoke flavor.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • lousubcap
    lousubcap Posts: 32,385
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    Another vote for oak here.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited December 2015
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    Oak is great with beef. Don't need a lot tho
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • northGAcock
    northGAcock Posts: 15,164
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    I don't add smoak to my prime rib.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • buzzvol
    buzzvol Posts: 534
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    I'm going to agree with the chicken fan.  No extra smoke on prime rib.
    Lawrenceville, GA
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  • pgprescott
    pgprescott Posts: 14,544
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    I'm totally with Robin^^^^^. No smoke needed. Good luck! Yum. 
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  • Phatchris
    Phatchris Posts: 1,726
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    I went with a little bit of oak and a little bit of cherry, and it worked out great for my taste.
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  • pgprescott
    pgprescott Posts: 14,544
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    If I was going to use wood it would be a small amount of oak. Oak does lend itself to beef, but the roast, just doesn't need it IMO. However, everybody has different tastes. Mine are likely not the same as yours. Eat what you like. 
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  • billyray
    billyray Posts: 1,275
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    Red oak, if you can get it.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • johnmitchell
    johnmitchell Posts: 6,581
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    For my family...No added smoke for prime rib.. Just plain juicy beef taste..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    For beef I prefer oak. Prime rib maybe even just straight up lump. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Chef_Hobo
    Chef_Hobo Posts: 70
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    I usually add one single piece of oak chunk for my Prime Rib, you don't want to overpower it in any way.
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  • Powderhound
    Powderhound Posts: 139
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    All wonderful suggestions, thanks everyone!  Might just go with no wood since this one is for the family and wife really doesn't like the 'smoke' - please wish her well :blush: 
    Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
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  • SmokinBuckeye
    SmokinBuckeye Posts: 20
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    Just a small amount of oak distinguishes prime rib from any you will ever order from a restaurant while at the same time not overwhelmimgly tasting like bbq. While I'm fairly new to the egg, I have cooked dozens of prime rib roasts over the years on my Weber. My wife orders prime rib out all the time. Always prefers mine. 
    XL BGE, 2 22" Weber Kettles, Weber Performer, Weber Genesis

    Bradenton, FL
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    edited December 2015
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    If you need smoke for rib roast, use RO lump. :lol: 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @jtcBoynton ^^^^ equal to Cowboy on the " oh this sucks" scale :giggle: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Tinyfish
    Tinyfish Posts: 1,755
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    Sugar maple or white oak.
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  • Powderhound
    Powderhound Posts: 139
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    jtcBoynton said:
    If you need smoke for rib roast, use RO lump. :lol: 
    That is a joke right?  Do you really use RO lump?  I actually use it in my Mini and Mini Max once in a while.  Go to lump has been Wicked Good. 
    Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
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  • Powderhound
    Powderhound Posts: 139
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    NPHuskerFL said:
    @jtcBoynton ^^^^ equal to Cowboy on the " oh this sucks" scale :giggle: 
    Yeah, not to worry, won't be putting that on an expensive cut like a Prime Rib! Still cannot believe Cowboy Lump still sells. 
    Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
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