On 5/23/2015 6:24 PM, cshenk wrote:
> Janet B wrote in rec.food.cooking:
>
>>
>> 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 like soaked (water) hickory best. Mundane perhaps and very popular
> for a reason.
>
> Carol
>
No meat has ever been hurt by hickory.