Smoked Pork Shanks with Pikes Peak Brewing Devils Head Red Sriracha BBQ Sauce 

Front Range Barbeque

2330 W. Colorado Ave., 632-2596, frbbq.com

8 pork shanks (12-16 oz. each) from your local butcher

1 case Pikes Peak Brewing Devils Head Red Ale

wood chips for smoking (your choice)

For the brine:

¾ gallon cold water

4 c. Pikes Peak Brewing Devils Head Red Ale

1 c. kosher salt

½ c. sugar

Seasonings (garlic, rosemary, coriander, peppercorns, bay leaves; small amounts of any combination)

For the pork rub:

¼ c. brown sugar

¼ c. paprika

2 tbsp. salt

2 tbsp. black pepper

1 tbsp. garlic powder

2 tsp. dry mustard

2 tsp. cayenne pepper

For the barbecue sauce:

1 tbsp. olive oil

1 tbsp. minced garlic

1/3 c. low-sodium soy sauce

¾ c. ketchup

2 tbsp. Worcestershire sauce

1¾ tsp. Sriracha

1/3 c. brown sugar

1 tsp. onion powder

2 tsp. paprika

1 c. Pikes Peak Brewing Devils Head Red Ale

½ tsp. cayenne pepper

½ tsp. ground thyme

In a small sauce pan, combine 2 cups of the brine water and the remaining brine ingredients. Heat until the salt and sugar are dissolved. Pour into a large container with remaining cold water. Add pork shanks and refrigerate overnight for a minimum of 8 hours. Remove pork shanks from brine, rinse with cold water, pat dry with paper towels, and lightly season with the pork rub.

Place in smoker and smoke at 250 degrees for 4 to 5 hours or until tender. I like to use a combination of hickory, mesquite and pecan woods on our pork. While the shanks are smoking, prepare the barbecue sauce (sauté garlic in oil, then heat with remaining ingredients) and set aside. Once the pork shanks are tender, baste with the barbecue sauce and continue to cook for an additional half hour.

Remove pork shanks from smoker, cover with foil, and let rest for 20 minutes. Top with more of the barbecue sauce and serve with ample amounts of Devils Head Red Ale.


Down-home cookin' and good times inspire our love of food and delicious beers. While I was growing up in the South, our parties always revolved around a home-cooked meal and coolers full of our favorite malty beverages. I thank Colorado for providing us with so many amazing beers and Pikes Peak Brewing Co. for providing the inspiration for this recipe.

— Submitted by owner Brian Fortinberry and chef Elizabeth Trujillo


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