This may sound ike a stupid question, but here goes. I have been making homeade beef stock for several years now. Roast bones, simmer with carrot, celery, onion, etc for several hours. It is so much better than the stuff you buy. My question is whether to use bones from a smoked prime rib. We recently did three, and I have 6 meaty bones left over (along with a lot of non-smoked bones). I am worried about the stock being too smokey. Smokey is OK for some stuff, but for general purpose use, I'd rather not have it smokey. I made some a while back using smoked beef short ribs, and it was too smoky for general use. My inclination is to leave them out, but what is your experience? Thanks....... appreciate the help!