Need some ideas

[schneep]

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.

[Smoking Duck]

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

[FLBentRider]

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.

[Habanero Smoker]

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.

[Consiglieri]

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. 

[Smoking Duck]

If anyone knows prime rib smokes, it's Tom Hagans  ;D