Light grill or smoker to 250℉.
Trim silver skin off (optional).
For Paste: Combine horseradish, sour cream, and Rodeo Rub in a separate bowl. Stir until well combined. Rub on prime rib (for binder).
Season cut generously with Bold & Beefy and Truffle & Chop. Let sit for 30 minutes.
Check at the hour mark, 2 hour mark, and 3 hour mark. When cut is done, internal temperature should be 125℉. Remove from heat and let rest for 20-25 minutes.
Slice, serve, and enjoy!
