Thank You Krooz!!
Wow, yeah - that's looks some kinda good!
Bear
I sometimes add HR to my Sammies.
Where is the au-jus or horseradish sauce ???
As for the Au-Jus-----When I Slow Smoke a Prime Rib at 220°, all of the Juice is still in the Meat. No more is needed.
You can see the pan is empty in the pic that says "Prime Rib at 138° IT, and ready to slice:"
Bear