Smoked Prime Rib with Horseradish Cream

Ingredients

Prime Rib:

• 1 (7 to 9 pound) 4-rib beef rib roast (prime rib), trimmed
• 2 teaspoons cayenne pepper
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 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
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper

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.