Ingredients:

• 2 lbs. Bone Marrow Bones any style cut works
• ½ gallon of Water for soaking
• 3 Tablespoons Salt for soaking
• 2 teaspoons. B Xtreme Stamped Dust
• H‑E‑B Roasted Garlic & Herb Finishing Butter

Garnish:

Gaucho Ranch Original Flavor Chimichurri or freshly made Fresh parsley 

Instructions:

To start, Place the marrow bones in a large bowl or container and pour the salted water over them, ensuring they are completely covered. Place the bowl in the refrigerator for 18 to 24 hours.

— Saltwater Mixture — 3 tablespoons of coarse sea salt or kosher salt and ½ gallon water.

Once they have finished soaking, rinse them in clean water and dry pat and remove any fat or meat on the backside of the bones with a knife.

Then season them with B Xtreme Stamped Dust, 1 hour before smoking.

Before adding to the smoker spread an 1/8” layer of the finishing butter on the cut side.

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

Arrange the bones in a foil pan and smoke them until they reach an internal temperature of 145°F, which should take about 50 -60 minutes. The result should be darker bones and a deliciously rich marrow that has started to shrink away from the sides.

When the bones are done, add a dollop of chimichurri to the top and let them cool on a rack for 5-10 minutes.

Finally, garnish with fresh herbs like parsley for a dish that is as visually stunning as flavorful.

To enjoy the scrumptious marrow simply scoop it out using a small spoon and place it over fresh crusty bread or spread it on toast. Or you could use pita or tortilla or corn chips to directly scoop the marrow out of the bone.

Recipe Provided by B Xtreme BBQ