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whole smoked prime rib

Smoked Au Jus


  • 1 slab of beef back ribs from whole ribeye (substitute and cut of beef on the bone)
  • 1 onion sliced thick
  • 2 Tablespoon Killer Hogs TX Rub
  • 2 Tablespoon Killer Hogs AP Seasoning
  • 6-8 cloves of garlic smashed
  • 1-2 sprigs of rosemary (optional)
  • 1 Tablespoon beef concentrate
  • 4 cups beef broth


  1. Prepare smoker for indirect cooking at 275°F using post oak wood
  2. Season the beef ribs with a good dose of TX Rub
  3. Place the ribs on the smoker and cook for 1.5 hrs until a bark forms on the outside.
  4. Add the ribs to a large size aluminum pan along with the onion, garlic, rosemary, beef broth, and beef concentrate.  Cover the pan and continue to cook until the ribs reach 200 degrees internal (about 2 more hours).
  5. Place a wire strainer over a medium size bowl and carefully pour the liquid from the pan through the strainer into the bowl.
  6. Place the strain au jus into a 2 quart size boiler and reduce over medium high heat for 15-20 minutes, remove from heat and keep warm until ready to serve.
  7. To serve transfer the liquid to a small bowls and serve along with slices of whole smoked ribeye for dipping.

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