On Sat, 23 May 2015 16:34:29 -0600, 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

You can do well with just salt, pepper, garlic. You can also use
commercial products like Montreal seasoning.

I like oak with beef, but hickory, maple, or whatever you have works
too. Cherry is a bit sweet for it though.