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?

Why would you want to smoke a rib roast... and WTF did you freeze a
rib roast... should have popped it in your oven when you brought it
home, just salt and pepper is all it needs. If you're hell bent on
ruining a good cut of beef serve it well done and slathered with a
bottle of Heinz red.