Smoked Prime Rib with BBQ Au Jus

Smoked Prime Rib with BBQ Au Jus
DifficultyBeginner

Smoked Prime Rib with BBQ Au Jus is an indulgent centerpiece roast slow-smoked for deep beef flavor, finished tender and juicy, and served with a rich, smoky barbecue-infused au jus. This easy smoked prime rib recipe is perfect for holidays, special occasions, and unforgettable backyard BBQ feasts.

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Yields6 Servings
Prep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins
For the Prime Rib
 1 bone-in prime rib roast (5–7 lb)
 2 tbsp olive oil or melted beef tallow
Dry Rub
 2 tsp kosher salt
 2 tsp coarse black pepper
 2 tsp garlic powder
 1 tsp smoked paprika
 1 tsp fresh rosemary, finely chopped
 1 tsp fresh thyme, finely chopped
BBQ Au Jus
 2 cups beef broth
 ½ cup pan drippings (or additional broth)
 2 tbsp BBQ sauce (smoky, not sweet)
 1 tbsp Worcestershire sauce
 1 tsp soy sauce
 ½ tsp black pepper
 Optional: splash of red wine or bourbon
Equipment
1

  • Smoker or grill set for indirect heat

  • Wood chunks or pellets (oak preferred; hickory works well)

  • Meat thermometer or probe

  • Foil pan (for drippings)

Season the prime rib
2

  • Pat roast dry.

  • Rub all over with olive oil or tallow.

  • Mix dry rub and coat generously on all sides.

  • Optional: refrigerate uncovered overnight for dry brining.

Preheat the smoker
3

  • Heat smoker to 250°F (121°C).

  • Use oak wood for classic beef-forward smoke.

  • Place a foil pan beneath the grates to catch drippings.

Smoke the roast
4

  • Place prime rib fat-side up, bone-side down.

  • Smoke uncovered until internal temp reaches:

    • 120–125°F for medium-rare

    • 130°F for medium
      (Approx. 3–4 hours, depending on size)

Optional sear
5

  • For a crustier exterior, increase heat to 450–500°F.

  • Sear roast 5–10 minutes, turning once if needed.

Rest
6

  • Remove roast and tent loosely with foil.

  • Rest 30 minutes (critical for juiciness).

Make the BBQ Au Jus
7

  1. Pour drippings from foil pan into a saucepan.

  2. Add beef broth, BBQ sauce, Worcestershire, soy sauce, and pepper.

  3. Simmer 10–15 minutes until slightly reduced.

  4. Taste and adjust seasoning; add wine or bourbon if desired.

  5. Strain if you prefer a smooth au jus.

Serving
8

  • Slice prime rib into thick or thin slices.

  • Serve with warm BBQ au jus on the side.

Side Information (Perfect Prime Rib Pairings)
9

  • Garlic mashed potatoes or au gratin potatoes

  • Smoked mac & cheese

  • Roasted Brussels sprouts or asparagus

  • Yorkshire pudding or crusty bread

  • Horseradish sauce or compound butter

Pairing Suggestions
10

  • Wine: Cabernet Sauvignon, Malbec, or Syrah

  • Beer: Stout, porter, or amber ale

  • Non-alcoholic: Sparkling water, cola, or black tea

Tips & Notes
11

  • Let the roast warm slightly before smoking for even cooking.

  • Use a thermometer—prime rib is too precious to guess.

  • Oak smoke keeps the beef flavor front and center.

  • Don’t skip the rest; carryover heat finishes the cook.

  • Leftovers make unreal sandwiches, French dips, or hash.

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Ingredients

For the Prime Rib
 1 bone-in prime rib roast (5–7 lb)
 2 tbsp olive oil or melted beef tallow
Dry Rub
 2 tsp kosher salt
 2 tsp coarse black pepper
 2 tsp garlic powder
 1 tsp smoked paprika
 1 tsp fresh rosemary, finely chopped
 1 tsp fresh thyme, finely chopped
BBQ Au Jus
 2 cups beef broth
 ½ cup pan drippings (or additional broth)
 2 tbsp BBQ sauce (smoky, not sweet)
 1 tbsp Worcestershire sauce
 1 tsp soy sauce
 ½ tsp black pepper
 Optional: splash of red wine or bourbon
Smoked Prime Rib with BBQ Au Jus
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