Name: Smoked Au Jus
Ingredients: Prepare smoker for indirect cooking at 275°F using post oak wood; Season the beef ribs with a good dose of TX Rub; Place the ribs on the smoker and cook for 1.5 hrs until a bark forms on the outside.; 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).; Place a wire strainer over a medium size bowl and carefully pour the liquid from the pan through the strainer into the bowl.; 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.; To serve transfer the liquid to a small bowls and serve along with slices of whole smoked ribeye for dipping.

Description

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

Ingredients

Prepare smoker for indirect cooking at 275°F using post oak wood
Season the beef ribs with a good dose of TX Rub
Place the ribs on the smoker and cook for 1.5 hrs until a bark forms on the outside.
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).
Place a wire strainer over a medium size bowl and carefully pour the liquid from the pan through the strainer into the bowl.
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.
To serve transfer the liquid to a small bowls and serve along with slices of whole smoked ribeye for dipping.

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