View all posts

Smoked Prime Rib with Orange-Rosemary Wet Rub and Smoked Au Jus

orange rosemary drr prime rib_SMALL
Smoked Prime Rib with Orange-Rosemary Wet Rub and Smoked Au Jus

A Double R Ranch Bone-In Prime Rib is a beautiful sight at the dinner table and is really simple to prepare. What if you want to kick things up a notch or two? Try this recipe using a Double R Ranch Prime Rib slathered with an aromatic orange and rosemary wet rub and served with a smoked au jus. Seriously, this is still pretty easy but your guests don't have to know!


1 Double R Ranch bone-in prime rib, approximately 8.5 lbs.
Orange-rosemary wet rub (recipe follows)
Kosher salt and cracked black pepper
4 cups beef stock


Using a flexible boning knife, remove the chine bones from the prime rib. Rub the prime rib on all sides with the orange-rosemary wet rub. (Recipe below.)Lay the boneless prime rib fat side up on the chine bones and place on a sheet pan. Refrigerate uncovered overnight to dry out the surface for better browning.

Remove the prime rib roast from the refrigerator and let it sit at room temperature for 2 hours. Prepare smoker* for low cooking, approximately 225 degrees. Once the smoker comes to temperature, add 2-3 chunks of your favorite smoking wood such as cherry or apple to the charcoal briquettes.

Season the roast liberally on all sides with Kosher salt and cracked black pepper. Use butchers twine to tie the chine bones and the roast together. Add the beef stock to a disposable aluminum half pan and place it directly below the smoker’s main cooking grate. Replace the cooking grate and set the roast bone-side down directly above the aluminum half pan. Close the smoker and allow the roast to cook for approximately 4 hours until it reaches an internal temperature of 115 degrees.

DRR Prime Rib on the grill_SMALL

Open the vents completely on the smoker to bring the temperature to 400-450 degrees so that the outside of the roast can finish browning.

Once the meat reaches an internal temperature of 125 degrees, remove it from the smoker and allow it to rest for 20-30 minutes before slicing.  (Note: the ribs can be set aside for a special chef’s snack later.)

As the roast rests, remove the aluminum half pan from the smoker and strain the remaining beef broth (approximately 1 cup) in to a small saucepan.  Add 2 tbsp. of butter to the saucepan and simmer the smoked au jus over low heat until ready to serve along with the sliced prime rib.

DRR prime rib plated_SMALL

Orange-Rosemary Wet Rub


1 tsp. fresh thyme leaves
1 tsp. chopped fresh rosemary
1 tbsp. orange zest
½ tbsp. Kosher salt
½ tsp. cracked black pepper
½ tbsp. smoked paprika
¼ cup olive oil


Place dry ingredients in a mortar then smash them together with the pestle. Add the olive oil one tablespoon at a time and continue mixing until a wet paste has formed.

Set the wet rub aside until ready to use.

wet rub_SMALL

* If using a grill, place a disposable aluminum pan filled with the beef stock beneath the main cooking grate and place pre-lit charcoal briquets on either side of the pan to create a cool zone in the center above which the prime rib will smoke.

Thanks to grilling guru and BBQ expert Clint Cantwell for this fantastic recipe.

Our story

Snake River Farms is celebrated world-wide by chefs and connoisseurs. Our family-owned business is focused on creating the most delicious beef and Kurobuta pork available.

More About Us


Leave a comment
  • If you separate the Chinese bones from the roast, season with salt and pepper and grill separately with the roast you will get a much better job on the ribs and roast. Tie the roast with butchers twine as indicated. At 225, the roast will rise about 5-7 degrees.

    12/19/2014 by Bill Downs

  • i do not have a smoker can you do this is the oven also?

    12/19/2014 by chuck

    • You can absolutely still cook this in the oven. Use the same cooking temperatures and the same process as outlined in the recipe using the oven instead of a smoker. It will come out delicious. The only difference will be the absence of that unique smokey flavor that gives a little extra oomph to the meat. Taking away the smokey flavor will not adversely affect any of the other flavors created in this recipe, however. Enjoy!

      01/22/2015 by Sean Olson

Leave a comment

All fields are required. We will never publish your email address.