Score the rind in a diamond shape with a sharp knife - do not cut into the meat.
Massage the sea salt into the resulting spaces and leave on for 20 minutes.
Mix the ingredients for the spice mixture well and then rub it into the knuckle.
AT THE BARBECUE:
Prepare the grill for indirect grilling - approx. 180°C. When using a 57cm charcoal grill, a chimney starter half filled with Weber® briquettes is required.
Place an aluminum bowl with approx. ½ liter of water and place the knuckle on the grid over the aluminum bowl.
Grill the knuckles for about 1 hour until a core temperature of 80°C is reached.
TIP:
Instead of water, put fried vegetables, tomato paste, dark beer and meat stock in the aluminum bowl and make a sauce with the meat juice that has escaped.
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