Smoked Prime Rib with Horseradish and Garlic Rub

Anchovy fillets packed in oil, drained.
4 Garlic cloves
1/2 cup of grated horseradish
1/3 cup of olive oil
2 tsp. of crushed red pepper flakes
1/2 tsp of grated nutmeg
1 tsp of salt
1 tsp of pepper

Combine all ingredients into a mixer and pulse for 15 seconds until nice and smooth. Rub the rib-eye roast with mixture and then saran wrap for 2 hours and leave on counter to bring meat to room temp.   I like to prepare my prime rib by removing all the fat around the bones, to give it a better presentation.

I use a Traeger pellet smoker for this, so I bring the heat up to 350 degrees then down to 220.  Set your marinade prime rib in the smoker with your temperature gauge into the thickets piece.

We are actually smoking a turkey as well, because the Seahawks are playing the Niners and figured we had to have a Turkey for the Hawk Victory.

Remove from smoker and this is REALLY important.  Let stand for 10 minutes, it will naturally climb in temp to 140.

Then plate, I always add the rib bones and they are always gone from the carnivore rib eaters.