Smoked Prime Rib with Horseradish Cream

TOTAL TIME: 10 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 10 hr
 
YIELD: 8 to 10 servings
LEVEL: Intermediate

ingredients

PRIME RIB:
  • 2 tablespoons fajita seasoning
  • 2 tablespoons Irvine Spice Smokey Rotisserie Seasoning
  • 1 fresh lemon
    HORSERADISH CREAM:
    • 1 cup heavy cream
    • 1 fresh lemon, halved and seeds removed
    • 1/4 cup prepared horseradish
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    Directions

    Rinse meat to remove residue and pat dry with paper towels. Prepare a rub by combining cayenne, paprika, chili powder, fajita seasoning, and Smokey Rotisserie seasoning in a small bowl. Squeeze lemon juice into bowl to make a paste and rub over entire surface of prime rib.

    Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat.

    For the Horseradish Cream:
    Beat heavy cream with an electric beater until stiff peaks form. Squeeze in lemon juice, 1/2 of lemon at a time, and beat in until incorporated. Then gradually beat in horseradish and salt and pepper. Chill for about an hour before serving.

    Slice down prime rib and serve with horseradish cream.

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