Smoked Marrow Bones

Smoked Marrow Bones

Pure indulgence, smoked to perfection.
There’s beauty in simplicity—and smoked marrow bones prove it. With their rich, buttery texture and deep, beefy flavor, these bones become the centerpiece of any gathering when treated with slow smoke and a kiss of fire. Spread on toasted sourdough with a touch of finishing salt or used as the base for a next-level BBQ sauce or broth, this dish is rustic, primal, and unforgettable.

Ingredients:

·  4–6 beef marrow bones, center-cut (canoe or cross-cut, about 3–4 inches long)

·  Kosher salt

·  Fresh cracked black pepper

·  Optional:

o   Sprig of rosemary or thyme

o   Crushed garlic cloves

o   Smoked paprika or chili flakes

o   Flaky sea salt, for serving

o   Grilled bread or sourdough, to serve

Prep:

1.     Soak the Bones (Optional, for clean presentation):
Place bones in a bowl of cold, salted water with a splash of vinegar. Refrigerate for 12–24 hours, changing the water once or twice. This helps draw out excess blood for a cleaner marrow.

2.     Season:
Pat bones dry. Lightly season the exposed marrow with kosher salt and black pepper. For an aromatic twist, top with a few thyme leaves, a sliver of garlic, or a dash of smoked paprika.

Smoke:

1.     Set Up the Smoker:
Preheat smoker to 225°F. Use a mild hardwood like oak, cherry, or pecan—strong enough to penetrate the marrow, but not so heavy it overwhelms.

2.     Smoke the Bones:
Place marrow bones upright (or canoe-side up if split) on the smoker grate or in a foil-lined tray.
Smoke for 45 minutes to 1 hour, or until the marrow is soft, jiggly, and beginning to bubble at the edges.

Tip: Don’t over-smoke—the marrow can render out too much fat if left too long.

Serve:

·  Remove bones carefully (they’ll be hot and delicate).

·  Sprinkle with flaky sea salt and serve immediately with grilled bread.

·  Scoop marrow straight onto toast, or use as a rich base for sauces, compound butter, beans, or bone broth.

Pro BBQ Tip:

Want to go full BBQ royalty?
Scoop the marrow into a bowl with 2 tbsp butter whisk in a touch of mustard, fresh herbs, and a splash of smoked vinegar. Use it as a finishing butter for steaks or ribs.

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