On 5/23/2015 4:14 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'd like to know how/why people keep dredging up really old posts to
respond to. The dumber the better, it seems. Unfortunately, given
the current situation in rfc even an old and stupid post like the one
about rfc is better than half the posts here.
--
Barbara J Llorente, 71 Cerritos Ave San Francisco, CA 94127.