Smoked Au Jus

Name: Smoked Au Jus
Total time: 300 min
Ingredients: 1 + 1 tbsp Beef; 1 Onion, sliced; 2 tbsp Killer Hogs TX Rub; 2 tbsp Killer Hogs AP Seasoning; 6–8 cloves Garlic; 1–2 sprigs Rosemary; 4 cups Beef broth

By HowToBBQRight · 300 min

Ingredients

Beef1 + 1 tbsp
Onion · sliced1
Killer Hogs TX Rub2 tbsp
Killer Hogs AP Seasoning2 tbsp
Garlic6–8 cloves
Rosemary1–2 sprigs
Beef broth4 cups

Instructions

Prepare the smoker for indirect cooking at 275°F using post oak wood.
Season the beef ribs generously with the TX Rub and AP Seasoning.
Place the ribs on the smoker and cook for 1.5 hours, until a bark forms on the outside.
Put the ribs in a large aluminum pan with the onion, garlic, rosemary, beef broth and beef concentrate. Cover and keep cooking until the ribs reach 200°F internal (about 2 more hours).
Set a wire strainer over a medium bowl and pour the liquid from the pan through it.
Pour the strained liquid into a 2-quart pot and reduce over medium-high heat for 15-20 minutes. Remove from heat and keep warm until serving.
Pour the au jus into small bowls and serve with slices of smoked ribeye for dipping.

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