I'm smoking a rib for dinner tonight and I'm not sure which wood to use for smoke... hickory, pecan or mesquite. I'd like to try mesquite but not sure if it will over power the taste of the beef.
What do you guys think?
Oak is also a good smoking wood for beef. A lot of steak houses that cook on wood coals use oak. It has a mellow flavor that really enhances the beef. I'm going to smoke a chuck this weekend with oak using DDAves Tri-level rub.