Caribeque Big & Bold Guinness Beef Shanks

Caribeque Big & Bold Guinness Beef Shanks

Cherry Smoked Caribeque Big & Bold Guinness Beef Shanks.
  • 5 pound bone-in beef shank trimmed of excess fat and silverskin.
  • 2 bottles of Guinness extra stout.
  • 1 medium diced onion.
  • 5 garlic cloves peeled and chopped.
  • 2 tablespoons dried parsley.
  • 2 sprigs of rosemary.
  • 2 tablespoons of olive oil.
  • 2 to 4 tablespoons Caribeque Big and Bold Beef Rub (enough to lightly cover whole beef shank).

Ingredients For Guinness Beer Gravy
  • 4-tablespoons butter.
  • 4-tablespoons all-purpose flour.
  • 1-cup beef stock.
  • 1/2 cup beef shank drippings
  • 1-cup Guinness extra stout.
  • 1-tablespoon Worcestershire sauce.
  • 1/2-teaspoon spicy yellow mustard.
  • 1/2-teaspoon salt.
  • 1/4-teaspoon garlic powder.
  • 1/4-teaspoon onion powder.

  • Place shank in a large glass, stainless steel bowl or a large freezer bag, add 2 cups of Guinness beer, onions, garlic, parsley, rosemary, and olive oil. Cover and marinate overnight (12 hours) turning occasionally.

  • Remove beef shank from marinade and pat dry.(Discard marinade).



  • Preheat smoker to 250° and add hickory, oak, or cherry wood chunks.


  • 5-Wrap exposed bone tightly in foil. Place beef shank above a drip pan on the smoker and smoke for (4 hours). While mopping with Guinness extra stout every 90 minutes.


  • When the internal temperature reaches 145° wrap whole beef shank in foil while pouring in 1/2 cup of Guinness stout beer.


  • Continue to cook beef shank until it reaches 203° internal temperature (7 to 8 hours).


  • Allow beef shank to rest for one or more hours wrapped.


  • While beef shank is resting prepare Guinness beer gravy

Gravy preparation
  • Melt butter over medium heat in a cast iron skillet, whisk in flour. Allow it to cook whisking constantly until roux is browned to your liking.


  • Slowly add Guinness beer, beef stock and beef shank drippings continuing to whisk.

  • Add mustard, Worcestershire, salt, garlic powder, and onion powder.


  • Allow gravy to come to a boil, continuing to whisk constantly. Once the gravy thickens, drop the heat to low, cover to keep warm.
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