BBQ pork hammers (pork shanks)

The cook, step by step.

1. 1

   Step 1

   Done

   We start in this recipe to make the dry rub, mix all herbs for the rub in a jack or in a bowl so that it is a nice even herb mix.

2. 2

   Step 2

   Done

   Remove your beef hammers from the pack and pat them dry, decompose them now, rub them with mustard and provide them with a good layer of dry rub, the meat may have some flavor so don't be careful about this.

3. 3

   Step 3

   Done

   Light the barbecue at 130 degrees and smoke the beef hammers now about 2.5 hours with some cherry smoke wood until they have a nice bark. Meanwhile mix the BBQ sauce, maple syrup and apple cider to a glaze. For the maple bacon crumble you put the bacon on the BBQ, sprinkle it with maple syrup and sprinkle it with light brown sugar. Leave to smoke with the beefhammer and get off the barbecue if it has some color. Let cool and crumble.

   BBQ temperature: 130°C
4. 4

   Step 4

   Done

   Pack the pork hammers after 2.5-3 hours on the BBQ in aluminium foil with a lump of butter, maple syrup and some light brown soft sugar. Cook the pork hammers to an internal temperature of 92 to 96°C. The meat should feel soft and be virtually without pricking resistance with a skewer. Are you at 92 degrees and isn't that the case yet? Cook them quietly!

   Internal temperature: 96°C
5. 5

   Step 5

   Done

   You've gotten your wishful dessert? Put the pork hammers back on the barbecue without aluminum foil and paint them all around with the glaze. Cooked 20 minutes later so that the glaze can caramelize nicely.

6. 6

   Step 6

   Done

   Get the pork shank/pork hammers from the BBQ, rest for 10 minutes and serve with some of that delicious maple bacon crumble! Bon appetit!

   10m