Smoked Prime Rib with Horseradish Paste

1. Prepare the Horseradish Paste: In a small bowl, combine 2 tablespoons of mayonnaise, 1 tablespoon of mustard, 1 tablespoon of prepared horseradish, 1 tablespoon of Worcestershire sauce, 2 chopped garlic cloves, 1 teaspoon of chopped fresh rosemary, and 1 teaspoon of chopped fresh thyme. Mix well.
2. Season Prime Rib liberally with your favorite steak rub and allow it to dry brine for 24 hours in the refrigerator.
3. Remove the prime rib from the fridge and rub the prepared horseradish paste evenly over the entire surface of the meat.
4. Preheat your pellet grill to 225°F.
5. Place the prime rib on the grill and smoke until its internal temperature reaches 120°F.
6. Increase the grill temperature to 500°F to create screaming flames, then sear the prime rib to develop a crisp and delicious crust.
7. Once seared, remove the prime rib from the grill and let it rest for 15-20 minutes before carving and serving.