Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 18 2026
Memorial Day Let's Grill - Barbecue Beef Shanks
Image From foodnetwork.com
4 beef shanks, each about 1 pound and 1 1/2-inch thick
1 tablespoon smoked paprika
1 teaspoon ground coriander
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
3 tablespoons yellow mustard
3 cups wood chips, such as cherry, apple or oak
1 cup low-sodium beef broth
1 cup beer
1/2 cup ketchup
3 tablespoons light brown sugar
3 tablespoons cider vinegar
Potato burger rolls, coleslaw and bread-and-butter pickles, for serving
Remove the beef shanks from the refrigerator 1 hour before you begin cooking. Combine the smoked paprika, coriander, garlic powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mustard all over the shanks and sprinkle with the spice mixture. Let sit at room temperature for 1 hour.
Soak the wood chips in water for 1 hour. Pour the beef broth into a clean spray bottle.
Prepare a charcoal grill by lighting a chimney starter full of briquettes. Once they’re ashed over, 15 to 20 minutes, spread them to one side of the grill. Close the lid and wait until the temperature stops going up. It should be about 225 degrees F; if not, move the coals around or add or remove coals to get the correct temperature.
Drain a handful of chips and scatter them over the coals. Place the grill grate over the coals and place the shanks on the opposite side from the coals. Close the lid. Smoke the shanks, adding more briquettes and more chips as needed to maintain 225 degrees F, until an instant-read thermometer inserted into the thickest part of a shank (take readings in several of the shanks to be sure) reads 165 degrees F, 3 to 3 1/2 hours. Each time you add coals, quickly spray the shanks with broth and turn them over.
Combine the broth left in the spray bottle and the beer in a spouted measuring cup and microwave until hot. Pour into a disposable 9-by-13-inch pan or similar size disposable aluminum pan with a tight-fitting lid. Add the shanks. Cover tightly.
Add enough coals to get the grill temperature to 250 degrees F. Place the pan on the opposite side from the coals. You no longer need to add chips, just coals, to keep the temperature at 250 degrees F. Continue to cook until the meat reaches 200 degrees F, another 2 1/2 to 3 hours although the timing can vary. The meat should be so tender that you can stick a knife in it with little resistance. Rewrap the pan well every time you check the meat. Once the meat is done, remove the pan from the grill and let it stand, still wrapped, for 30 minutes.
Unwrap the pan and pour the cooking juices into a medium saucepan. Reduce over high heat to about 1 cup. Stir in the ketchup, brown sugar and vinegar and simmer until smooth, 1 to 2 minutes. Shred the meat with 2 forks and put it back into the tin (or another serving vessel). Pour the barbecue sauce over the meat and toss to combine. Serve hot with the potato rolls, coleslaw and pickles for making sandwiches.