Christmas Smoked Prime Rib

      Prime Rib:

• 7 lbs prime rib
• 1/2 cup coarse salt
• 1/2 cup coarse pepper
• 1/4 cup dried minced garlic
• 1/4 cup dry minced onion
• 1 Tbs dried rosemary
• 1 Tbs dried thyme
• 1Tbsp dried lemon peel
• Olive oil

      Sauce:

• 3 egg yolks
• 1/2 cup of heavy whipping cream
• 1/2 cup sour cream
• 1 and 1/2 Tbs stoneground mustard
• 1 Tbs white wine vinegar
• 1/2 Tbs horseradish

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Cast Iron Skillet

1. Rest prime rib at room temperature for 2 hours before cooking.

2. Shave the fat cap and silver skin off the prime rib.

3. Mix salt, pepper, garlic, minced onion, rosemary, thyme, and dried lemon peel in a small bowl to make the rub.

4. Drizzle olive oil over all sides of the prime rib to act as a binder for the rub.

5. Coat all sides of the meat with the rub. Start at the bottom and work your way to the top. Go heavy on the rub.

6. Let the meat rest on the counter at room temperature for 1 hour before smoking.

7. Smoke at 275 degrees or until the desired doneness is reached.

8. Carefully remove roast from grill and place on a carving board. Cover loosely with foil or butcher paper.

9. While the prime rib is resting, whisk the sauce ingredients together in a mixing bowl.

10. Add the sauce to a grill-safe pan and top with rub.

11. Cook and stir periodically, until it starts to steam. Once the sauce steams, it is ready to go.

12. Slice the prime rib, serve with the sauce, and enjoy!