Influential wood flavoring

[Limey]

I find mesquite too harsh for most things-just my opinion.

[NDKoze]

I use Mesquite on my Snack Stix and would on a brisket if I ever get around to doing another one. Mainly I would only use Mesquite on Beef or wild game as it does have a pretty strong flavor that can overpower whatever you are smoking.

[DivotMaker]

On a side note to those that have done prime rib in the SIs...is mesquite too strong for a prime rib where you wouldn't want a lot of seasoning or too much smoke?

I actually really like mesquite, but haven't tried it on prime rib.  I prefer hickory or oak, where I don't want as strong of a smoke flavoring.  Beef can withstand a lot stronger smoke than pork or poultry, so mesquite might be quite good.  I have used it on sirloin tip roasts (what I call a "poor man's prime rib) with rave reviews, so I don't think I'd be opposed to mesquite on a prime rib.  You have me wanting to try this now!

[mizzoufan]

I used mesquite on brisket this weekend and loved it.  I'm leaning towards something more mellow for prime rib though...just seems like a really expensive cut to have come out as "ok".

[swthorpe]

I used mesquite on a couple of steaks and it really gave a nice smoke flavor.   For something more mellow, you might want to try cherry...really good with poultry.   I think when I did a prime rib, I used half cherry and half hickory.