BBQ pig wings (small pork shanks)

The cook, step by step.

1. 1

   Step 1

   Done

   Remove the small pork shanks from the package and pat them dry with kitchen paper around. Then cut away as much of the fleece and fat as possible so that your BBQ rub will soon be able to actually pull into the meat. If you leave too much fleece on it, then the taste doesn't go well in the meat.

2. 2

   Step 2

   Done

   Then sprinkle the small pork shanks around with the BBQ rub and then put them away.

3. 3

   Step 3

   Done

   Then prepare your BBQ for indirect preparation with a dome temperature of 110-120 degrees Celsius. When the BBQ reaches this temperature it is time to throw the apple wooden chunks on the charcoal or bricks and then lay down the primeval hamlets. You then close the lid and let the primal hams smoke at this temperature for 2 and half hours.

   BBQ temperature: 120°C
4. 4

   Step 4

   Done

   After the 2 and half hours at 110-120 degrees it is time to pack the primer hamlets in aluminium foil. We place the small pork shanks on a sheet of aluminium foil and put 1 tablespoon of unsalted butter, 2 tablespoons of maple syrup and 1 tablespoon on cane sugar. After this we pack the aluminum foil and go back to the BBQ for 1 hour.

   BBQ temperature: 120°C
5. 5

   Step 5

   Done

   After the hour packed on the BBQ, it is time to remove the primal hams from the aluminium foil. You then put them back on the BBQ for 30 minutes so that the herbs crust/bark can dry well before we apply the BBQ sauce. We leave them lying with BBQ sauce for 15 minutes so the sauce can caramelize nicely

   15m
6. 6

   Step 6

   Done

   After the last 15 minutes on the BBQ with the sauce it's time to serve the primal hams! Enjoy!

   15m