barbecue bone broth

Barbecue Bone Broth Recipe

Recipe for barbecue bone broth, an unforgettable smokey flavored stock that is delicious and rich sipped on its own or as a base for homemade soups and sauces.720

Total Time 12 hours
Servings 6 quarts
Author Sarah Pope MGA


  • 4-6 lbs barbecue bones, meat scraps and trimmings any combination of meat and bones from grassfed animals will do
  • 4 stalks celery coarsely chopped, preferably organic
  • 6 green onions coarsely chopped, preferably organic
  • 4 large carrots peeled and chopped, preferably organic
  • 4 cloves garlic peeled and chopped, preferably organic
  • 2 Tbl sea salt coarse and unrefined
  • filtered water enough to cover bones by 2-3 inches


  1. Put the meat and bones into a large stockpot. Add the water. Add all the vegetables. Heat the pot until the water begins a strong simmer. This will take awhile due to the large volume of ingredients and water.

  2. When the water is close to boiling, remove all the scum that rises to the top with a skimming spoon. This can also take a few minutes, but it is necessary for the best tasting broth.

  3. Once the scum is removed from the pot of barbecue bone broth, add the sea salt.

  4. Cover and simmer gently for 12 hours.

  5. Using a ladle, strain into jars, cover, and refrigerate once the bottles have cooled down. The fat will rise to the top and will solidify in the refrigerator. This fat seal will help preserve the broth.

  6. The fat should be removed before the broth is reheated. It can be used as a healthy cooking fat in all kinds of dishes.