- October 7, 2023
- Appetizers
Smoked Bone Marrow Recipe
Rich and delectable, this smoked bone marrow recipe elevates the humble bone to a gourmet delicacy. The marrow is gently smoked until buttery soft, offering a deep, smoky flavor that pairs perfectly with crusty bread or as a sumptuous garnish for steak.
Why This Recipe Works:
A Delicious Delicacy: Bone marrow, aka meat butter, is a delicacy that you will find on restaurant menus for a hefty price. But you can make this buttery delicacy right at home with this easy smoked bone marrow recipe! Bone marrow seasoned with a simple salt, pepper, and garlic rub and topped with fresh herbs is perfect to use as a replacement for butter. It has a rich and smoky flavor and is loaded with collagen and omega-3s!
Butter but Better: This bone marrow recipe basically makes the best butter you have ever had. It has a meatier, smokier flavor than butter, but a similar texture. You can use it just how you would use butter, on bread, on steaks, or in sauces that call for butter!
What Is Bone Marrow?
Bone marrow is the layer of soft tissue found inside the bone. It is packed with biotin and collagen and rich in omega-3 fatty acids. When roasted or smoked, bone marrow is rich and creamy with a subtle beefy flavor! They are great to make bone broth with, or to simply make bone marrow that you use in a similar way that you would use butter, like we are doing in this smoked bone marrow recipe!
Bone marrow is mostly found in the leg bones of cows. To get bone marrow bones, ask the butcher at your grocery store. They should be mostly free of any meat. When they are cut length-wise, it is easier to remove the bone marrow, as opposed to cutting them into small medallion shapes.
Supplies Needed:
- Cast Iron Pan
- Meat Thermometer
Ingredients:
- Bone Marrow Bones: These bones are the leg bones of the cow, you can ask your local butcher for them!
- Water & Salt: To soak the bones and remove any blood impurities!
- Salt Pepper Garlic BBQ Rub: I like to season the bone marrow with an SPG rub for added flavor, but you can also just use salt and pepper if preferred!
- Chimichurri or Fresh Herbs: After the bone marrow is smoked, it is literally like butter. To enhance and add extra herby flavor, you can garnish the marrow with some chimichurri or freshly chopped herbs!
How To Smoke Bone Marrow:
24 Hours in Advance:
- Prep: Remove the bone marrow bones from the packaging. Trim off any excess fat or meat on the bones.
- Cover in Water: Place the bones into a large container and cover it with water and add the salt.
- Wait 24 Hours: Keep the bones covered in the fridge for 24 hours. You can drain the water and reset it if desired 1-2 times. This helps remove blood and impurities from the marrow prior to smoking and is recommended.
Smoking Instructions:
- Preheat: Preheat the smoker to 275 F and set it for indirect heat.
- Rinse: Remove the bone marrow bones from the water and rinse them well. Pat them dry with paper towels and place them onto a foil-lined pan or cast iron skillet. Some of the marrow does reduce down and this will catch the excess so you can use it for bone marrow butter or pour it onto steaks, etc.
- Season: Season the bone marrow with SPG rum or just some salt and pepper if desired.
- Smoke: Place the pan with the bone marrow onto the smoker grill grates and smoke for 40-60 minutes or until the bone marrow is set and has a translucent and jelly-like appearance.
- Remove & Serve: Remove from the smoker and garnish with fresh herbs like parsley and chives or add a chimichurri over the top. Serve with toasted bread, pita, or crackers, and enjoy!
Frequently Asked Questions:
You can buy bone marrow bones at most grocery stores, or you can go to your local butcher! If you don’t see them at the store, ask the person behind the meat counter if they have any on hand.
This smoked bone marrow recipe can be used in a lot of ways! Smoked bone marrow is basically like butter. Spread it on warm, crusty bread, or add it to the top of a searing hot steak before serving!
As the bones smoke, the marrow will cook down and some of it will drip into the pan. Don’t throw these drippings away! Place these drippings in a separate dish and let them solidify at room temperature or in the fridge. Use it to make bone marrow butter and use it on bread, pita, or steaks!
More Recipes To Try:
- Smoked Pimento Cheese Dip
- Smoked Spinach Artichoke Dip
- Hot Smoked Salmon
- Smoked Beef Shank
- Smoked Crab Dip
Smoked Bone Marrow Recipe
Equipment
- Cast Iron Pan reccomended
Ingredients
- 2 lbs Bone Marrow Bones any style cut works
- Water for soaking
- 2 tbsp. Salt for soaking
- 2 tbsp. Salt Pepper Garlic BBQ Rub for seasoning
- Chimichurri or fresh herbs garnish
Instructions
Day One (24 hours in advance):
- Remove the bone marrow bones from the packaging. Trim off any excess fat or meat on the bones.
- Place the bones into a large container and cover it with water and add the salt.
- Keep the bones covered and in the fridge for 24 hours. You can drain the water and reset it if desired 1-2 times. This helps remove blood and impurities from the marrow prior to smoking and is recommended.
Smoking Instructions:
- Preheat a smoker to 275 F. and set it for indirect heat.
- Remove the bone marrow bones from the water and rinse them well. Pat them dry with paper towels and place them onto a foil lined pan or cast iron skillet (some of the marrow does reduce down and this will catch the excess so you can use it for bone marrow butter or pour onto steaks etc.).
- Season the bone marrow with SPG rub or just some salt and pepper if desired.
- Place the pan with the bone marrow onto the smoker grill grates and smoke for 40-60 minutes or until the bone marrow is set and has a translucent and jelly like appearance.
- Remove from the smoker and garnish with fresh herbs like parsley and chives or add a chimichurri over to the top. Serve with toasted bread, pita, or crackers and enjoy!