Prepping the Rib Roast
Let your Rib Roast sit out for 30 to 45 minutes. Heat Grill to 250 degrees. Lightly coat rib roast with mayonnaise as a binder and then season well with Lane's Scorpion Rub.
How to Cook Prime Rib
Grill over indirect heat at 250 for 60-90min until the internal temperature is around 120. Remember always cook to internal temperature so it might take more or less time. We used Cherry wood chunks for our smoke.
Once the rib roast has reached the internal temperature pull and let it sit for 15 minutes with a couple of small cubes of butter on top. While it is resting bring your grill up to around 500 degrees. Sear for about 2 minutes per side.
Roast garlic bulb - peel and discard outer papery layer. Slice about 1/2 inch off the top of the cloves. Drizzle cut layer with olive oil and loosely wrap with aluminum foil and roast in the oven for 20-30 min at 400. Let cool and dice 2-3 cloves
**Alternately you can just very finely dice up 2-3 of garlic cloves.
In a small bowl mix Worcestershire sauce, roasted garlic, sour cream, Scorpion Rub, and prepared horseradish. Set aside or place in the fridge. (if you want to kick up the heat add more horseradish and Scorpion rub) This should be nice and thick...creamy, NOT soupy.
Let the Rib roast rest for 10-15 min. Slice, sprinkle with Lane's Original Smoked Salt, Drizzle with horseradish sauce, and enjoy.