Jack (and all), Instead of making a traditional horseradish sauce, I found a recipe in one of my CS cook books. Wildberry vinegarete.
1/2C Rasberry vinegar
1/2C honey
3/4C olive oil
3/4C mixed berries (mine will be frozen grocery store type)
salt & pepper to taste.
whisk and serve.
My prime rib is in now. I used 1oz apple wood, 1 garlic clove, and 2 sprigs of rosemary. Preheated my 09 to 250+ put in the loaded smoke box and meat. I went with the 12min/lb. for my 8.25lb roast that equates to 1hour 40min. At that time I will open the door to reduce the oven temp. and re-set therm. to 140. Hold for a min of 4hours.
I used this method b/c it is simple. This will give me a baseline to make adjustments in the future. Although at $6.95/lb I probably wont be doing this on a daily basis.
The rub was from Stuart and Smokin's 101
1T garlic powder
1T dried Rosemary
2T course ground pepper
2T salt (I always use kosher)
I added 1T of Thyme.
I will have some pics to post later.
Smoke N Itlay