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

On 5/23/2015 4:34 PM, 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
>

We really enjoy it with cherry wood, but any fruitwood will do.

For seasoning, a paste of garlic, ginger, rosemary and kosher salt and
pepper mashed in the mortar and pestle with some olive oil will offer
you a delicious bark and impart a little character as well.

Enjoy!

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.

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.

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

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

--

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.

Janet B wrote:
>
> If you used rosemary, would you put it in the spice grinder to make a
> fine powder?

For a dry rub, I would grind it (and use less of it). Just left on
whole, you would be eating little "dry pine needles." Rosemary is the
one herb I can grow easily here. Sadly that's the one that I don't
care for much.

Another one I won't use anymore is dill. I tried a potato salad
recipe once about 3 years ago that used dill. I used dried instead of
fresh but I did reduce the amount appropriately. It was still
overkill. The dill was very overpowering and I haven't used it in
anything since. I had to toss out that potato salad. Oh...Hi Julie!


G.

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.

On Sun, 24 May 2015 07:06:22 -0400, Gary > wrote:

>Janet B wrote:
>>
>> If you used rosemary, would you put it in the spice grinder to make a
>> fine powder?
>
>For a dry rub, I would grind it (and use less of it). Just left on
>whole, you would be eating little "dry pine needles." Rosemary is the
>one herb I can grow easily here. Sadly that's the one that I don't
>care for much.

Excellent for a toilet deodorizer... also hang a sprig from your car's
rear view mirror.

Brooklyn1 wrote:
>
> On Sun, 24 May 2015 07:06:22 -0400, Gary > wrote:
>
> >Janet B wrote:
> >>
> >> If you used rosemary, would you put it in the spice grinder to make a
> >> fine powder?
> >
> >For a dry rub, I would grind it (and use less of it). Just left on
> >whole, you would be eating little "dry pine needles." Rosemary is the
> >one herb I can grow easily here. Sadly that's the one that I don't
> >care for much.
>
> Excellent for a toilet deodorizer... also hang a sprig from your car's
> rear view mirror.

LOL! That's my basic feeling about rosemary too.

On Sun, 24 May 2015 10:32:54 -0400, Brooklyn1
> wrote:

>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.

Winco has an annual Christmas week special on rib roasts with killer
prices. Everyone buys several. Everyone awaits the special. I've
seen the roast done in a smoker but haven't ever done one myself. I
have a smoker, a holiday weekend is coming up, I have the time, I want
to try something different, and "Ta Da" others smoke rib roasts with
success.
Janet US

On 5/24/2015 8:32 AM, Brooklyn1 wrote:
> 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...


Because it tastes DAMNED GOOD!

On Sun, 24 May 2015 07:06:22 -0400, Gary > wrote:

> Janet B wrote:
> >
> > If you used rosemary, would you put it in the spice grinder to make a
> > fine powder?
>
> For a dry rub, I would grind it (and use less of it). Just left on
> whole, you would be eating little "dry pine needles." Rosemary is the
> one herb I can grow easily here. Sadly that's the one that I don't
> care for much.

Rosemary is like cilantro. Use it more often and it will grow on you.
>
> Another one I won't use anymore is dill. I tried a potato salad
> recipe once about 3 years ago that used dill. I used dried instead of
> fresh but I did reduce the amount appropriately. It was still
> overkill. The dill was very overpowering and I haven't used it in
> anything since. I had to toss out that potato salad. Oh...Hi Julie!
>
>

I like dill - haven't over done it yet (knock wood).

--

sf

On 2015-05-24 1:30 PM, sf wrote:

>> For a dry rub, I would grind it (and use less of it). Just left on
>> whole, you would be eating little "dry pine needles." Rosemary is the
>> one herb I can grow easily here. Sadly that's the one that I don't
>> care for much.
>
> Rosemary is like cilantro. Use it more often and it will grow on you.

I like rosemary, but in small doses. A little of that stuff goes a long
way. It is good with pork and with lamb. It is also nice on roasted
potatoes.


>>
>> Another one I won't use anymore is dill. I tried a potato salad
>> recipe once about 3 years ago that used dill. I used dried instead of
>> fresh but I did reduce the amount appropriately. It was still
>> overkill. The dill was very overpowering and I haven't used it in
>> anything since. I had to toss out that potato salad. Oh...Hi Julie!
>>
>>
>
> I like dill - haven't over done it yet (knock wood).


Baltic people love dillweed. The use fresh dill on many things and in
large doses. When in Estonia and Sweden we had new potatoes that had
been boiled with a bunch of dill thrown into the water. Gravlox is made
with a lot of dill. I always grow it in my herb garden and when I
grill salmon, which is about 3-4 times a month, I sprinkle some chopped
fresh dill on the salmon when it is about half cooked.

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.