Smoked Prime Rib of Beef with Three-Chile Rub

Serve the prime rib slices with the Creamy Horseradish Sauce in the sandwich recipe, below. I also recommend garlic mashed potatoes, sauteed mushrooms, and steamed asparagus in a lemon aioli sauce.

• The Three-Chile Rub
• 3 tablespoons ground ancho chile
• 2 teaspoons ground chile de arbol
• 2 teaspoons ground chipotle chile
• 2 teaspoons dried oregano, Mexican preferred
• 2 teaspoons onion salt
• 1 teaspoon ground cumin
• 1 teaspoon powdered garlic

The Roast:

1 (8-10 pound) prime rib of beef, tied

To make the rub, combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer. (The yield is approximately 2/3 cup.)

Follow the directions for rubbing and smoking as described in the text, above.