I am smoking baby back ribs on Sunday and saw pork shanks at the butcher. So I plan to smoke them together at about 250 F. The pork shanks have the skin on. My plan is to score the skin, smoke the shanks with the ribs, and then roast the shanks at about 450 to make the skin crispy. Has anyone tried this? What would be a good finish temp? 185F? I have seen Pork shanks rotisserie grilled over charcoal in Munich.
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Never tried it but I'm interested to hear what others say. It sounds delicious! -
Never have done a shank but have done a few hams. I remove the skin it gets pretty hard and nastyComment
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I've smoked pork shanks a few times and they always turn out great, but mostly with skin off. I take them to 195-200 with a rub and don't even miss the crispy skin. If I remember correctly Ernest has some experience with a schweinshaxe or maybe eisbein type dish? I apologize if I'm misremembering!
This is one of my first shank smokes with some awesome Croation wine. The gravy separated but the shanks melted in your mouth!Comment
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That's brings tears of happiness to my eyes. BEAUTIFUL
Yes I have smoked lamb shanks plenty of times.....and oxtail.Comment
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