On 5/23/2015 5:14 PM, Ed Pawlowski wrote:
> 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.
>

I've not found it to be, peach however is.

Pecan is also aces.