Instructions

IN THE KITCHEN:

• Rinse the knuckles and pat dry.
• 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.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.