On Sat, 23 May 2015 19:14:38 -0400, 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.

Okie, dokie, thanks.
Janet US