We want to add some smoke to a 10 pound standing rib roast(prime rib) after which it is going in the oven, going to use apple, but what do you experts suggest for a length of time. Again, not going to finish in the smoker, just want to add some flavor. We are going to use a Jack Daniels mustard rub the wife has found.
The amount of smoke is pretty much personal preference. If it was me, using apple is kind of a light wood for beef, so I'd probably go somewhere in the 3-4 hour mark.
SD
The last time I did a prime rib I gave it an hour of Pecan. Cold smoke, then into the oven. It was fantastic. Not overly smoky.
For my taste oak seem much better on beef. Like FLB for roast I like a light smoke 1:40 - 2:00 hours of smoke.
Here's my $0.02. Posts to my tries, one entirely in the Bradley. One entirely on the grill (with smoke packs).
http://forum.bradleysmoker.com/index.php?topic=3263.649 (you'll have to scroll down to post 649)
I got a lot of prime rib advice by posting these questions; meal turned out pretty darn good:
http://forum.bradleysmoker.com/index.php?topic=4454.0
Good luck.
If anyone knows prime rib smokes, it's Tom Hagans ;D