DittoI’m not saying it needs it, but there is no reason to skip horseradish.
It was on the smoker for 3 hours, right around 275°F. At an ~1:10 in, I did baste it with a butter/garlic cloves/onion reduction I had going on low on the grill. It rested for 45 minutes.That's fawking awesome looking, and I am sure tastes delish.
I love horseradish. For rib roast it has to be the nice chunky stuff. I don't use too much if at all. Don't want to mess with the meat flavor too much.
All that needs is a good batch of Yorkies to go with it.
Again, that looks perfect.
Edit: How long of a smoke, and what temps?
I always use some rosemary on mine.
Some good 'ole fashioned Yorkshire puddings with lots of gravy. And some mashed taters. And some sort of greens.Yorkies?
2x3/4=1.5....I didn't eat all of it. Leftovers made good sammies.Looks good to me. You cut 3/4" thick slices on that prime rib?
Where's the horseradish?