Smoked meat at Marble, Riyadh
Ten hours over woodfor a single brisket.
At Marble we smoke meat in an off-set smoker over samar wood, low and slow, with no gas and no shortcuts. These are the cuts that come out of it.
Brisket: ten hours
Brisket is the beef chest, a muscle full of connective tissue that only time can soften. We smoke it for ten hours until that tissue turns to soft gelatin and the smoke builds the dark bark on the surface.
It is served as 250g with lime and salt flakes, nothing more.
Ribs: eight hours
One full bone of ribs, smoked for eight hours over wood and served with lime and salt flakes. The menu also has Ribs Asado, slow-cooked and served with taco bread and asado sauce.
The wood
Samar wood feeds the smoker, and the fire is tended through every hour of the smoke, never left. That is what gives the meat its smoke without bitterness.
We make our meat by hand
The smoking, the seasoning and the butchery happen in Marble’s own kitchen. The full story is in “Ten hours over wood” on our blog.
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