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.

Course Appetizer, Grilling

Cuisine American

Keyword Smoked Bone Marrow Recipe

Prep Time 1 15

Cook Time 45

Servings

Calories 214kcal

Author Bon Appeteach

Equipment

Cast Iron Pan reccomended
Meat Thermometer

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!

Notes

As the bones smoke and the marrow cooks down, you will notice that some of it will render. This is normal! That is why I recommend using a cast iron pan or foil-lined pan so you can catch the rendered marrow. Place this in a separate dish and let it solidify at room temperature or in the fridge. You can use it to make bone marrow butter and eat it on bread or place it over a steak!

Nutrition