Crispy BBQ Pork Knuckle | With Savory Beer Glaze

Rinse the pork knuckles thoroughly under cold water and pat completely dry with paper towels. Carefully score the rind in a diamond pattern using a very sharp knife, making sure not to cut into the meat.

For the BBQ rub, combine smoked paprika, garlic powder, brown cane sugar, fine table salt, ground black pepper, and ground caraway seeds in a bowl. Rub the knuckles generously all over with the spice blend, especially in the cuts of the rind, and let rest for 30 minutes.

Set up the grill for indirect heat at 140 to 150 °C. Place a drip pan with a little water under the indirect grilling zone. Place the knuckles on the grate in the indirect zone, close the lid, and grill slowly for about 2 to 2.5 hours.