A delicious 3 bone prime rib roast covered in Dijon mustard and liberally seasoned with a blend of spices, smoked to perfection with pecan wood. Perfect for special occasions, paired with horseradish sauce and roasted garlic.
1: Cover entire roast in Dijon mustard.
2: Apply seasoning liberally to entire roast.
3: Smoke at 350 degrees with pecan wood.
4: Remove prime rib when the internal temperature reaches 128-130 degrees for medium rare.
5: Let the prime rib rest for 20-30 minutes before slicing.
6: Serve with horseradish sauce and roasted garlic.
