Good Wood for Rib Roast

Discussion in 'Beef' started by btircuit, Apr 24, 2009.

  1. btircuit

    btircuit Newbie

    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?
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    In my opinion Hickory is stronger. Never tried Pecan. Maybe just try and use the wood for the first quarter of your smoke, then get heat from lump til cooked through.

    That's one option.
  3. blacklab

    blacklab Master of the Pit SMF Premier Member

    Pecan is a great wood I use it 50% of the time on spares mild and suttle like a fruit wood. The other 50% is hickory and apple just for different tastes.
  4. drlouis

    drlouis Smoke Blower

    Personally I like all 3, but to my taste buds mesquite gets bitter if you use too much, I'd flip a coin between hickory and pecan.
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    cherry, maple, or cherry
  6. 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.
  7. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    cherry is always a good choice for beef - i haven't tried oak, but would like to.
  8. rons

    rons Smoking Fanatic

    If you can find it, Alder wood is sooooooooooooooooooooooo good with every meat I've tried it on.
  9. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    With what you have, I'd mix the hickory and pecan. 50/50.

    Apple and cherry is probably my favorite mix.
  10. Of those 3 I'd go with the pecan. If on hand my preferrence would be oak, but pecan is a close 2nd. Mesquite and Hickory are too strong for a rib roast, IMO.
  11. rons

    rons Smoking Fanatic

    Anyone else ever tried alder wood?
  12. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    I have been using Apple Cherry and peach a lot. I will only give it a kiss of mesquite. I do know of cookers who use only mesquite and it is powerful. For some reason I like to taste the food too [​IMG]
  13. voldaddy

    voldaddy Meat Mopper

    I used hickory on the one I smoked for Easter dinner and it turned out great.

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