Low and Slow Prime Rib with Horseradish Sauce

Directions

1. Prepare the roast: Trim hard fat and hanging pieces from the roast. Set the rib roast vertically, with the bones facing you. Start cutting the bone back while pulling the roast back the opposite direction you cut. My biggest advice is to just cut slowly and as close to the bone as possible. To tie the bones back on, use butcher's twine and tie the roast where each bone sits.

2. Lightly season the roast with the Black Gold Seasoning Blend by PS Seasoning and let sit uncovered in the refrigerator for at least 1 hour or overnight. This will tenderize the meat and bring out all the flavor.

3. Preheat your smoker to 225 °F using hickory wood.

4. In a small mixing bowl, combine 1 stick of butter, minced rosemary, minced thyme, 1 Tbsp Black Gold Seasoning Blend by PS Seasoning and 1 Tbsp King Shallot Seasoning Blend by PS Seasoning. Cover the entire roast with the mixture.

5. Place the roast on a wire rack on a baking sheet.

6. Smoke the roast for 1 hour at  225 °F. This will allow it to get to a base temperature.

7. After 1 hour increase the temperature to 250 °F and smoke for 30 minutes. After 30 minutes, increase to 275 °F and smoke for 30 minutes. Move on to 30 minutes at 300 °F and a final 30 minutes at 325 °F, or until the roast reaches 130°F internal. A 3-bone roast will achieve this temperature faster than a 5-bone.

8. Let rest for at least 20 minutes before slicing. Remove bones by cutting the butcher’s twine and slice the roast into 3/4 inch slices. Serve with Horseradish Sauce Garnishing Squeeze by Terrapin Ridge Farms.