Smoked Pork Shank
Smoked pork shank cooked low and slow over woodfire for the ultimate melt-in-your-mouth flavor. Prepared with sweet yellow mustard and dry rub seasoning, this easy barbecue pork recipe is out of this world.
Servings: 4
Equipment
- Food-safe spritz/spray bottle
- smoking wood chips
Ingredients
- 4 pork shanks
- 2 tbsp yellow mustard
- 1 cup apple juice
Dry Rub
- ½ cup brown sugar
- ¼ cup kosher salt
- ¼ cup ground black pepper
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 2 tbsp smoked paprika
Instructions
- Fire up your smoker to 250°F (120°C). If you are using a charcoal grill, ensure you are set up for 2-zone indirect cooking.
- In a small bowl, combine the dry rub ingredients. Use a fork to crush or remove any lumps that may appear.
- Rinse the pork shanks with cold water and pat dry with paper towels. Apply a thin layer of yellow mustard over each shank.
- Apply the dry rub to each shank, covering all sides and working into any folds or crevices on the meat surface.
- Place shanks fat-side up on smoker grates. Add wood chips to coals or wood tray and close lid. Spritz every hour with apple juice and smoke until the shanks hit an internal temperature of 140°F (60°C).
- Once they hit target internal temperature, increase smoker temperature to 300°F (150°C). Continue to cook shanks until they reach an internal temperature of 185°F (85°C).
- Remove shanks from smoker and tent in foil. Rest for 15 minutes before serving.