Smoked Prime Rib with Horseradish Sauce
from Mike Stines, Ph.B.( Doctorate in Barbecue Philosophy)
http://www.fiery-foods.com/dave2/stinesphb.asp

There's nothing quite like prime rib, especially slow-roasted and lightly smoked with apple wood and mesquite to make it even more tender. This recipe combines a dry rub for the meat and some vegetables for the drip pan that makes great au jus gravy.

The roast should have a moderately thick layer of white fat over the meat. Trim off the fat cap to about 1/4-inch thickness, but don't trim all the fat. That's what gives marvelous flavor and moisture to the meat as it cooks. If desired, have your butcher cut the bones from the roast and re-attach them for easier carving.

Buy a Prime-grade rib roast from the small end of the rib section; it will have less fat and more meat but don't buy a roast smaller than three ribs as they tend to cook unevenly. Most supermarket beef is graded Choice, which can be excellent, so you may have to special order a Prime-grade roast.

1 (6-pound) three-rib Prime beef rib roast, trimmed and tied
1/4 to 1/2 cup horseradish mustard or Creole mustard
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, peeled and chopped
4 chunks apple wood, soaked in hot water for one hour and drained
2 chunks mesquite, soaked in hot water for one hour and drained

For the dry rub:
4 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons cracked black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoons olive oil

Combine the dry rub ingredients in a small bowl. Coat the outside of the prime with a thin layer of Creole or Horseradish mustard and evenly apply the rub. Wrap the roast with plastic wrap and refrigerate six hours or overnight.

Bring the roast to room temperature and place roast fat side up in a smoker-safe roasting pan. Prepare the smoker for a 4- to 6-hour smoke at a temperature of about 225 degrees F. When the smoker is up to temperature put the roasting pan with the prime rib on top rack and add two chunks of apple wood and one chunk of mesquite to the coals.

About half way through the smoking, add chopped vegetables to the roasting pan. When the roast reaches an internal temperature of 115 degrees F. in the center of the roast (for a rare to medium-rare roast), remove the roasting pan from smoker. (For medium meat, remove the roast when it reaches 130 degrees F. It is a waste of money to cook a rib roast beyond 140 degrees F.) Place the roast on carving board to rest for about 20 minutes. Remove and discard the roasted vegetables.

Serve the roast with the Au Jus and Horseradish Cream Sauce

Yield: 12 or more servings

Au Jus

"Au jus" is simply beef stock stirred into a deglazed roasting pan and brought to a boil. It is not thick like typical gravy. As Au Jus is only as good as the beef stock it's made from, use homemade stock. If you must use canned stock, buy the best low-sodium stock available. Do not use artificially-flavored bouillon cubes.

1 cup red wine
3 cups beef stock
1 teaspoon Worcestershire sauce
Cracked black pepper, to taste

Place the roasting pan on stove over a medium heat. Add red wine to deglaze the pan, stirring to dislodge and pieces of meat and vegetables. Add stock and stir well. Add Worcestershire sauce, and pepper. Bring to a simmer and cook about 3 to 4 minutes.

Horseradish Cream Sauce

1/4 cup prepared horseradish, well drained
1 cup sour cream
2 tablespoons snipped chives or scallion tops
1/4 teaspoon kosher salt
Freshly cracked black pepper, to taste

Combine the ingredients in a small mixing bowl and allow flavors to incorporate for one hour before serving. (This sauce may be prepared two days in advance and held refrigerated and covered.)