Let your Rib Roast sit out for 30 to 45 minutes. Bring your Grill up to 250 degrees
Light coat of mayonnaise on the rib roast as a binder and then season well with Lane's Scorpion Rub.
Grill indirect at 250 for an hour to an hour and a half until the internal temperature is around 120. Remember always cook to internal temperature so it might take more or less time. We used Cherry wood chunks for smoke. You can always do this same method in the oven and then sear using a cast iron on the stovetop (see next directions)
Once the rib roast has reached the internal temperature pull and let it sit for 15 minutes with a couple small cubes of butter on top. While it is resting bring your grill up to around 500 degrees. Sear for about 2 minutes per side. Let rest 10 to 15 minutes - Slice, sprinkle with Lane's Original Smoked Salt, Drizzle with horseradish sauce, and enjoy.
Roast garlic bulb - peel and discard outer papery layer. Slice about 1/2 inch off the top of the cloves. Drizzle cut layer with olive oil and loosely wrap with aluminum foil and roast in oven for 20 or so minutes at 400. let cool and dice 2-3 cloves**Alternately you can just very finely dice up 2-3 of garlic cloves.
In a small bowl mix Worcestershire sauce, 2-3 cloves roasted garlic, sour cream, 1 teaspoon Scorpion Rub, and prepared horseradish. Set aside or place in the fridge. (if you want to kick up the heat add more horseradish and Scorpion rub) This should be nice and thick - NOT soupy.
