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.
Smoker or grill set for indirect heat
Wood chunks or pellets (oak preferred; hickory works well)
Meat thermometer or probe
Foil pan (for drippings)
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.
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.
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)
For a crustier exterior, increase heat to 450–500°F.
Sear roast 5–10 minutes, turning once if needed.
Remove roast and tent loosely with foil.
Rest 30 minutes (critical for juiciness).
Pour drippings from foil pan into a saucepan.
Add beef broth, BBQ sauce, Worcestershire, soy sauce, and pepper.
Simmer 10–15 minutes until slightly reduced.
Taste and adjust seasoning; add wine or bourbon if desired.
Strain if you prefer a smooth au jus.
Slice prime rib into thick or thin slices.
Serve with warm BBQ au jus on the side.
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
Wine: Cabernet Sauvignon, Malbec, or Syrah
Beer: Stout, porter, or amber ale
Non-alcoholic: Sparkling water, cola, or black tea
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.
6 servings