best wood for smoking a standing rib roast

xentrik1

Newbie

Original poster

Oct 8, 2012

25

10

• Dec 13, 2012

• #1

I've look at alot of the standing rib roast recipes and cooks on here and it seems there's no consensus. I've see a couple pecans, hickory, peach and cherry.  I wanted to start a thread to see which one might be the most popular.  Thanks for any opinions

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Dec 13, 2012

• #2

apple is my go to for everything. most forgiving smoke flavor period.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Dec 13, 2012

• #3

I like hickory and cherry best for beef. But I do mix it up every once and a while and add other flavors.

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Dec 13, 2012

• #4

I have used Hickory and a 1/3 each blend of Hickory, Maple and Cherry Pellets in my AMNPS...http://www.amazenproducts.com, has been my GoTo the last 9 months. I personally like some Mesquite but wife can't stand the Smell so I have not had Mesquite smoked beef in 20 years. Peach and Pecan is popular too...JJ

 

xentrik1

Newbie

Original poster

Thread starter

Oct 8, 2012

25

10

• Dec 13, 2012

• #5

LOL, my wife is the same way.  She actually hates the smell of all of them but at least likes the taste of everything but mesquite

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Dec 13, 2012

• #6

That Pellet blend from Todd, smells Awesome! My family would complain about the smell of Hickory but no aggravation since I switched to the Pitmasters Choice pellets...JJ

 

ravenclan

Smoking Fanatic

OTBS Member

Sep 8, 2009

817

485

Newalla,Oklahoma

• Dec 13, 2012

• #7

I like hickory and apple blend , the apple is sweet and the hickory gives it the smokey taste my wife and I like. I do a half and half mix of the wood , but you have to be careful not to over smoke the meat !

 

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pkerchef

Fire Starter

Nov 2, 2010

55

11

Mississippi

• Dec 14, 2012

• #8

I use Red oak or hickory but they are plentiful here and i got a good deal worked out with my wood guy. He just unloaded a truck load of of red oak at my place for free. I have got to cook him some ribs or smoke him a brisket ! Pkerchef