Start off by making your Creamy Horseradish Sauce by getting a mixing bowl and adding mayo, sour cream, horseradish, dijon mustard, lemon juice, lemon zest, basil, rosemary, chives and black pepper. Mix until you get a nice consistency and then place it in the fridge. Make sure to make the sauce 4 hours prior, the flavors need to marry together.
Prep your rib roast by removing silver skin and any unwanted hard fat, you can even French the bones if you want (this is optional). Cover the rib roast with Worcestershire sauce, this is going to be your binder. Now season your rib roast in this order: Black Pepper (coarse), salt and then garlic powder.
This step is optional. I like to use butcher twine to hold the rib roast together, use them between every bone and then tuck a spring of fresh rosemary in every butcher twine.
While the rib roast is seasoned, fire up your smoker and set the temp to 250 degrees with apple wood chunks, add a water pan underneath. Once the temperature is set, add the prime rib and let smoke.
After 30 mins add your first basting, baste with Worcestershire sauce, repeat every 45 mins.
When the rib roast reaches 115 degrees internal, remove it from the smoker and get your grill fired up for direct searing. Once it’s ready, sear your rib roast on all sides for 45-60 seconds. Now rest on a wire rack and cover loosely with aluminum foil, rest 15-20 mins.
Slice and serve! Enjoy with family and friends. Don’t forget the horseradish sauce for dipping!