Bone Marrow Side Ribs

As if ribs werent delicious enough, we decided to give them a nice little bone marrow bath. Were going to start these off the same way we’d start any side rib smoke, and that is by setting the smoker to a nice 225 degrees.

In prepping the ribs, you can elect for any pork rub that you’re enjoying at the moment, but I go for Code 3 Spices 5-0 Rub. The nice zesty blend goes well with the pork in my opinion. After applying a thin layer of mustard, you can apply a liberal amount of rub. Let marinate for at least half an hour before tossing on the smoker.

At the same time, we will prep the bone marrow. I like to drizzle the bone with some quality olive oil, and then give a light sprinkle of code 3 spices grunt rub. Once this is done, you can let it sit and marinate for about an hour. Once the ribs have been on the smoker for an hour, we will toss on the bone marrow. This will smoke for about 2 hours, at which point we will pull it off and get it ready for the ribs.

Now that the ribs and marrow are taken care of, you need to start thinking about what you’re going to baste the ribs with. At this step, it is solely based off preference. You can choose to sauce them up, or follow what I do, which is mix apple cider vinegar, Coke or Dr. Pepper, blend of homemade spices, and a combination of food grade phosphates to help the meat retain moisture. I give the ribs a nice spray of this mixture every hour.

Once the first 3 hours are up, it is time to wrap the ribs. Once you have the tin foil (or butcher paper) out and ready, we can take off the bone. With a spoon, slide out the melted bone marrow across the tin foil, so it is spread evenly among the length of the ribs. We can then pull the ribs off the smoker, put them top down on the bone marrow, and wrap the ribs. We then place them back on the smoker at 225 degrees for another 2 hours.

Now for the delicious part. Once the 2 hours is up, we can unwrap the ribs. Place them top up on the smoker. You might notice you have a ton of bone marrow juices from the ribs being wrapped. I like to add this to some bbq sauce, and use this as my baste from this point forward. Every hour, instead of spraying my mixture, I take a meat brush and brush on this mixture. Once the ribs have been on unwrapped on the smoker for at least 2-2.5 more hours, they are good to go. At this point, you can take the ribs off the smoker, and let sit, covered, for 20 minutes before cutting.

Once 20 minutes is up, uncover, cut the ribs, and enjoy! The bone marrow should have combined with the rub to form a nice tasty bark that will have you wishing this was more affordable so it could be an everyday smoke.

Scroll below for photos of the cook. Videos throughout the process will be posted to our instagram page @the_pit_to. Thanks for reading, and happy smoking!

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