Step 1

Remove the bone marrow bones from the packaging. Trim off any excess fat or meat on the bones.

Step 2

Place the bones into a large container and cover it with water and add the salt.

Step 3

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.

Step 4

Preheat a smoker to 275 F. and set it for indirect heat.

Step 5

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.).

Step 6

Season the bone marrow with SPG rub or just some salt and pepper if desired.

Step 7

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.

Step 8

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!