On 5/23/2015 4:34 PM, Janet B wrote:
>
> I have a 7-pound rib roast thawing and plan to put it in the smoker.
> What are the best seasonings for this piece of meat and what wood is
> best?
> Thanks
> Janet US
>

We really enjoy it with cherry wood, but any fruitwood will do.

For seasoning, a paste of garlic, ginger, rosemary and kosher salt and
pepper mashed in the mortar and pestle with some olive oil will offer
you a delicious bark and impart a little character as well.

Enjoy!