6lb (2.75kg) standing rib roast

For the rub:

1 tbsp sea salt

2 tbsp cracked black pepper

2 tbsp minced garlic

2 tbsp finely chopped rosemary leaves

2 tbsp olive oil

1 tbsp Worcestershire sauce

For the horseradish sauce:

¹⁄₄ cup plain low-fat Greek yogurt

¹⁄₄ cup sour cream

4 tbsp prepared horseradish (additive-free)

3 tbsp milk or half and half

2 tbsp mayonnaise (or use a brand without soybean oil)

¹⁄₈ tsp sea salt

1. Remove the meat from the refrigerator for at least 30 minutes before smoking so it has time to come closer to room temperature.

2. To make the rub, in a small bowl, combine salt, pepper, garlic, and rosemary. In another small bowl, combine olive oil and Worcestershire sauce. Rub olive oil mixture on all parts of prime rib, then apply the dry mixture on all parts of meat to thoroughly coat.

3. Set the smoker to 250°F (120°C) and set meat on the grate, bones down and fat cap up. Smoke until it reaches an internal temperature of 130°F (54°C), 1¹⁄₂ to 2 hours.

4. Meanwhile, make the horseradish sauce. In a small bowl, thoroughly combine all ingredients. Set aside in the refrigerator to let marinate until ready to serve.

5. Optional, to crisp up the surface of exposed fat, finish on an oiled grill preheated to 400°F (204°C), or under a broiler, exposing the fat to the heat source.

6. Tent the prime rib with foil to rest for 10 to 15 minutes. Serve with horseradish sauce.

Maximizing leftovers: Leftover prime rib makes an insanely delicious French dip sandwich. Place meat on crusty bread, top with provolone, and toast. Serve au-jus and with horseradish dipping sauce.

Prime Rib with Horseradish Sauce