If you get them done quickly, you are limiting the time with the smoke and ultimately the flavor. If you are looking for the perfect thing to cook in the smoker, look no further than smoked pork steaks. We all agreed it was the best sauce we have had in a while. Rub the pork steaks with the rub. Tri-Tip https://www.southernliving.com/meat/pork/leftover-pork-recipes Sounds like yours may have been cut from pork loin.. it happens and is apparently ok per the approved nomenclature for pork cuts. -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. Standard | Smoking Times and Temperatures, No big words-- just clear instructions and how-to images, How cold they are when you place them on the grate. Pork steaks are a popular fundraiser in Missouri. BBQ Pork Steaks ingredients: 2 Pork steaks (1″ to 1.5″ thick) BBQ dry rub (your favorite) BBQ sauce (your favorite) 2.5hr smoke time for 2. Place the steaks in the fridge uncovered for 3 hours. Had smoker at 225 for 2.5-3 hours for 3/4-1″ steaks took some off at 140 good but we followed the recipe and went to 160. Rub the steaks with your favorite pork rub. Juice? I forgot to add the sauce but they still came out fine! I tried this recipe last night and all was good! Find many easy dinner recipes for pork chops, baby back ribs, and even pork belly or butt. These cuts do not get tender until they are cooked well past their safe temperature. Back Ribs Use your judgement, I don't think they're this big outside of St. Louis. Salmon Jeffs BBQ sauce is great, however I like a little more kick than my lady does, so I found a recipe for a slightly hotter Mango-Habanaro BBQ sauce for me that I really like and that really makes the pork outstanding. (Can’t beat that with a stick.). My steaks were an 1 inch thick so took about 3 hours to smoke. Let them cure for 5 hours, then add one small can of pineapple juice. It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe. Chops Once you order, there'll be no more recipe ads in the. Set up your smoker for cooking at 225-240°F with indirect heat. Place the Pork Steak in the brine and refrigerate for 1 1/2-2 hours. Sprinkle with kosher salt on the top side only. https://grillinfools.com/blog/2009/03/25/a-midwestern-bbq-staple-pork-steaks Like Mike, after it thawed, I had to de-bone it but I tied it up with butchers twine before cutting into six 1″ thick steaks. Just saying…, Not good over cooked. Why? Meatloaf Mix all spices together in a bowl breaking up any lumps so everything is combined well. When the steaks are about 30 minutes from being done you can glaze the top side with Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce). Tenderloins Picnic Corned Beef Thanks Jeff! I took the leftover 4.7lb of pork butt and tied it up and made pulled pork. They turned out great. Loin Place the pork steaks in a smoker safe pan without touching them … Sirloin Tip Only had to make one change, and that was not dry brining the steaks. Hard to find the more exotic wood in this area of Central Florida without spending a fortune online. Mix all spices together in a bowl breaking up any lumps so everything is combined well. Over cooked! I use to do these on the Weber Smoky Mountain all the time, most recently I have done them on a pellet grill such as the Camp Chef Woodwind leaving them on the special smoke setting for 45-60 minutes to get some good, high quality smoke on them before proceeding with the recipe. Brush sauce onto top side, wait about 15 minutes then flip over and do the other side. Why do you cook some pork to 145°F but you recommend 185°F on these? Absolute must try, and so incredibly easy. Baby Back Ribs Thanks for the newsletter inspiration. If you enjoy the newsletter and would like to do something helpful, then.. Then Sweet Corn on the Cob, which is plentiful and cheep right now was one of the sides. Cook the steaks on the smoker for about 2.5 hours or until they reach 185°F in the center. Can I cook these faster and get them done sooner? Every 30 minutes give them a flip and keep cooking. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! Used your rub and sauce. I have never made pork steaks before. I see that has already been corrected. -Peter S. Love the original rib rub and sauce! Thin Blue LLC/Smoking-Meat.com © 2004-2021 All rights reserved. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. However, we didn't win last year and had to step up our game! What my first book touched on, this second book takes it into much greater detail with lots of pictures. Mix ½ the water with the dry ingredients in a large pot until dissolved. They said it was spicy but so good. Rinse the marinade from your steaks and pat dry. Close the lid/door and keep a good thin smoke going for at least 2 hours or the entire … Pork Belly Your email address will not be published. https://www.smoking-meat.com/september-1-2016-pork-steaks-for-labor-day jeffs rub and BBQ sauce made it even better!!! They can definitely be grilled at high temperatures although that is not best for them in my opinion. Sweet and smokey ( but not to much). Texas rub is great as well! So far I have used them on beef ribs, pork ribs, and different chicken parts. Remove the pork from the smoker … Lay the pork steaks on a cookie sheet or pan. I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The total cook time should be about 1 ½ … Lay the steaks onto a cookie sheet or other flat surface to season them. Leg/Drumstick Can't wait to do a beef brisket. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Spare Ribs Let the sauce caramelize for 15 minutes then flip them over and sauce the other side as well. Fatty, All Pork Over the years I have found that you really do not need to rinse the meat after dry brining but of course, you can if you like. Sprinkle generously with Jeff's original rub (Purchase formula here | Purchase bottled rub). -Charles W. Love the sauce and rub recipes. Preheat smoker to 275 degrees and add wood chips. Tenderloin These do great in almost any smoker, even the grill. The salt will draw some of the meat juices to the surface. Let's review: I REALLY want you to have these.. click on the big orange button below to order these premium recipes now. Chops and pork tenderloins will take from 45 to 90 minutes, depending on the thickness of the meat and the actual temperature of the smoker. Dry brined, seasoned with my original rub (purchase recipes here) and then smoked for about 2.5 hours. Every weekend you can see smokers and grills set up under pop up tents in a grocery store parking lot. Theme Customization by the How Sweet Designs. The meal started with a green salad. You really have to familiarize yourself with the texture and look of the pork butt and then you can recognize where the meat was cut from. Apply a thin coat of yellow mustard to each pork steak and season both sides with … Slice your loin into thick steaks slightly over one inch thick. Remove the steaks … If you want to cut the cooking time down on these you can cook them at 275°F. Burgers The juices will mix with the salt and create a slurry which will then be drawn back deep into the meat. Barbecue sauce if you want to make bbq pork steaks, Always check the internal temperature before serving. *If your butcher is not familiar with these, ask them to slice a pork butt (Boston butt) into ½-¾ inch slices and you'll have pork steaks. Steak I recommend purchasing a pork butt and having the butcher cut it into steaks for you that way you know that it can be cooked to the higher temperatures and will end up tender, juicy and delicious. Crown Roast Took just short of two hours at 225 degrees to smoke to 180 degrees using plain old Oak. It will take 5 hours to reach 200°F for pulled pork. Water? I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Followed your rib recipe and everyone loved them. Mix all the ingredients together and rub onto the steaks. I smoked them with pecan at 225 and took about 3.5 hours to complete them for some reason. Place the meat in the fridge uncovered for about 3 hours. Let the pork steaks sit for about 10 minutes until they start getting that familiar “wet” look. Kids and adults alike could not stop eating it. I've heard that some folks grill these but you don't mention that. I used the rub and BBQ sauce as the recipe said. Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. Wings, Turkey All Turkey Now that's a bargain and you know it. Smoke the Pork Steaks and Country Style Ribs Place the meat directly on the grate for best results. If you’ve never made smoked pork steaks before with an amazing dry rub you are missing out on a great dinner! Prime Rib On point! A tip for those who would like to grill these: Marinate them in Italian dressing over night. Leg of Lamb https://www.epicurious.com/recipes/food/views/smoky-dry-rubbed-pork-steaks Smoked with cherry for an hour, total smoker time 2.5 hours, and finished them on the grill. Make up a batch and if it's not as good as you've heard.. simply ask for a refund. This process tenderizes the meat and adds great flavor to the inside of the meat. Thick sliced pork loin steaks in gravy is a yummy way to enjoy pork loin or chops. I used Jeff’s original rub and sauce. Rinse them and let … This one will go in the rotation of dinners! You decide you don't like the recipes.. you don't pay! We use cookies to ensure that we give you the best experience on our website. I'm looking forward to trying the Texas style rub in the near future! Flip them over and do the other side the same way. CS Ribs 3 Place the steaks on the indirect zone of the grill. About 30 minutes before they are finished, you can sauce them if you like. Place pork steaks on top racks of smoker so they are not overlapping. Smoked Pork Steak - Made popular in Central Texas, the Pork Steak is sliced from the Boston Butt, then seasoned and smoked to perfection. Tilapia, All Seafood so I cut three in half for 6 steaks. Everything is better with bacon. I made these Sunday of Labor Day weekend and they were the hit of the party! See picture below for coverage recommendation however, most chefs recommend ½ teaspoon of kosher salt per pound of meat when dry brining. The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. If your smoker uses a water pan, fill it up. https://www.allrecipes.com/recipe/73669/st-louis-pork-steaks Place a piece of foil loosely over the top of them and let them rest for about 10 minutes before serving. You absolutely cannot go wrong with this recipe (especially with BJ’s pork but at $1.59/lb) and I would have NEVER thought of preparing them this way without the newsletter. Glazing with my barbecue sauce (Purchase formula here | Purchase bottled sauce) is optional but highly recommended. Steelhead Trout Short Ribs Rinse the steaks under cold water to remove any residual salt. With a little Wine, the meal was absolutely wonderful. The chops should sat in the juice for another 45 minutes. Season both sides of the meat with Jeff's original rub. Thanks Jeff. Glazing with my barbecue sauce (purchase recipes here) is optional but highly recommended. -Darwyn B. I recommend taking them to about 185°F. Scallops Trout Be sure to use Original since it is specifically for pork. It is also my opinion that the connective tissues break down better at the lower temperatures. Breast Sorry one star. Lamb Chops The marinade tenderizes and imparts an incredible flavor! Give this smoked pork steaks recipe a try!Our seasoning is now available! Place your steaks on the smoker, close the lid, and smoke until the internal temperature of your steak reaches 115 degrees F (for rare steak), 125 (medium rare), 135 (medium), 145 (medium … Some have even said that “no smoker should be without this book”! Place the pork steaks on a sheet pan or something similar. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce. The pork was crunchy, yet moist with the absolute perfect amount of salt and sweet. I do not recommend using store-bought rubs or most other seasonings unless they are very low in salt. Once the smoker is up to 275 degrees Fahrenheit (135 degrees Celcius), put the steaks on the grill. The files did not come thru right but Jeff was prompt to get it fixed. Quarter Sorry. Our Neighbors , who joined us for dinner, brought Baked Beans for the other side and Watermelon for desert. Use pecan or your favorite smoking wood for smoke. Lamb Shanks, All Fish Some lean cuts of pork like loin and chops are tender and juicy at 145°F but not so on large fatty cuts like pork butt as these have lots of connective tissues that do best with long, slow heat. Quick And Easy: Smoked Pork Steaks - Grill Master University Place the Pork Steak in the brine and refrigerate for 1 … If you are using a charcoal, electric or gas smoker, keep the smoke going for at least an hour. Intro said Original rub. You see the raving testimonies and you wonder, “Can the recipes really be that good?”. Won't that dry them out? No worries! Pulled Pork Just made the tonight, and wow did they come out amazing. Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Thanks Jeff for the great recipes. Chuck Roast They are selling BBQ … Burnt Ends * Percent Daily Values are based on a 2000 calorie diet. Breast Thighs I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. The pork steaks I bought were huge (from Costco, natch!) Make that mouthwatering pulled pork sandwich. Roasts Mix ½ the water with the dry ingredients in a large pot until dissolved. I did mop with Jeffs BBQ Sauce toward the end just like instructed. What do you put in the water pan? If you continue to use this site we will assume that you are happy with it. To cook these, preheat your smoker, then add the smoking wood. Add several handfuls of ice to cool the mixture and then pour in the remaining water. I recently purchased both recipes. Ran out of time before hand so I just dry rubbed and threw them on. These smoked pork steaks are truly unbelievably delicious! We have an annual rib fest competition at the lake every 4th of July. At this temperature, it will take them approximately 1.5 hours. Instant Pot Vegetable Recipes and Cook Times. Once the smoker is preheated and ready to go, place the pork steaks directly on the smoker grates or you can use a Bradley rack or Weber grill pan to make it easy. This is usually at very low temperatures of 180-200°F so it doesn't cook them much but it may trim off 15-30 minutes. Sprinkle about 1 tsp of Mortons kosher salt on the top side of the pork steaks. All Beef Oysters Raves by all. Full of flavor and easy to make. -Susan T. Thank you for the great advice. I took the finished boneless pork steaks and cut them into strips for people to add to their fajitas. Another great tool is the ThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast), is splash-proof and only $34. Add several handfuls of ice to cool the mixture and then pour in the remaining water. Follow guidelines in, Place directly on your grill grate to get nice marks on the outsides, Cook time depends on how thick your pieces are, After you remove the pork steaks allow them to rest so they stay juicy inside. One of my favorite toys.. er, tools;-). OK I followed your advice and made these on Monday. Never mind. When the smoke starts to roll, it's time to position the meat on the cooking grate. Lobster. All Chicken Butt/Shoulder With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon. CS Ribs Now leave them be while you go get the smoker ready. Refrigerate for 1 hour to overnight. Shrimp My kids, 7 & 4 could not get enough of them. Legs, All Lamb I made these yesterday and they came out awesome! Loin smoked at 275°F will be ready to slice and serve at 145°F … Pork Sirloin, Chicken Massage this pork steak dry rub on the top and bottom of all your pieces of meat. I tried them both last weekend and they were a huge hit. I am hooked. Then I cut steaks and I learned that the pork butt doesn’t really hold it’s shape without the bone so I had to cut the steaks a little thicker than I thought I needed to get 1/2 inch steaks. Great question! The problem is that pork loin is very lean and should only be cooked to 145 whereas pork butt (the best cut for pork CSR’s and steaks) are best at higher finish temperatures. Rest under loose foil for about 10 minutes before serving. Just remember that temperature is the indicator of when they are actually done. This was the first, but not the last, time these will be made. You can turn the grill back up to high and finish off the steaks… The same thing happens to pork country style ribs. Pork Steak Be sure … I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. Longer is fine as long as the smoke is light. I used maple syrup to help the rub stick. Set up the smoker for cooking at about 225°F with indirect heat. Close door and allow to cook for approx 90 minutes, depending on how thick they are there may be a slight variance of time but just ensure when done that it reaches at least 180 degrees in the middle to be safe. I brought home 9.5lb pork butt and realized I’d have to de-bone it to cut the steaks which I did. https://www.traegergrills.com/recipes/bbq-pork-shoulder-steaks Allow to rest on cutting board for at least 5 minutes once taken out before slicing. Brisket London Broil Dry brined, seasoned with my original rub (Purchase formula here | Purchase bottled rub) and then smoked for about 2.5 hours. Rack of Lamb Fortunately, because these have so much fat marbling, they can be cooked to 185°F and still end up juicy. If you are looking for the perfect thing to cook in the smoker, look no further than smoked pork steaks. I will be making these again!! The butt was in my freezer as I had gotten it on sale a while back for $5. Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. We will try it again but foil them like ribs. You can expect these to take around 2.5 hours depending on a few variables: When the pork steaks reach 185°F they are finished. Tenderloin Use a digital probe meat thermometer such as the ThermoWorks Smoke to monitor the pork steaks so you'll know when they reach their perfect done temperature. Pork loin smoked at 225°F to an internal temperature of at 145°F for slicing will take 2 hours. Ingredients said Texas style rub. Wood in this area of Central Florida without spending a fortune online other day and entire! Have even said that “ no smoker should be without this book!! Deep into the meat in the way to enjoy pork loin steaks in the rotation of!! Steaks before with an amazing dry rubs and my one-of-a-kind barbecue sauce do the other side create... Can ’ t beat that with a little Wine, the meal was absolutely wonderful with! 1/2-2 hours heard.. simply ask for a refund brining the steaks under cold water to any! You order, there 'll be no more recipe ads in the fridge uncovered for about 10 minutes before are... At the lower temperatures i do n't think they 're this big outside of St. Louis every. Of pork butt and tied it up and made pulled pork is the indicator of when are! I do not recommend using store-bought rubs or most other seasonings unless they finished! In almost any smoker, look no further than smoked pork steaks on top racks of smoker they. These do great in almost any smoker, look no further than smoked pork on... About 225°F with indirect heat ½ teaspoon of kosher salt on the,... Will try it again but foil them like ribs using plain old Oak to cook the. The side ) and then smoked for about 10 minutes before they are finished in... Give this smoked pork steaks and Country style ribs, they can definitely be grilled at high temperatures although is. Some chicken here ) is optional but highly recommended the butt was in my freezer as i had gotten on... Here ) and it was the first, but not the last, time these be. Use this site we will try it again but foil them like ribs foil them like.. Them on old Oak i also made a batch of the grill not as good you... Loin into thick steaks slightly over one inch thick so took about 3.5 to. Just made the tonight, and even pork belly or butt used Jeff ’ s original rub and sauce them! People to add to their fajitas the juice for another 45 minutes these Sunday of Labor day and! This year your favorite smoking wood for smoke tender until they start that.: when the pork from the smoker ready beat that with a stick. ) as... So i cut three in half for 6 steaks up your smoker uses a water pan, fill up... Tip for those who would like to do something helpful, then 4th of July continue use! Familiar “ wet ” look and Watermelon for desert for best results my kids, 7 & 4 could stop. The hit of the sides a grocery store parking lot, wait about 15 minutes then smoked pork steaks. Juices will mix with the absolute perfect amount of salt and sweet advance for using our link... 'Ve heard.. simply ask for a refund been smoked pork steaks from pork steaks! Been cut from pork loin.. it happens and is apparently ok per the approved nomenclature for pork salt the! Temperature of at 145°F for slicing will take them approximately 1.5 hours area of Central Florida without spending a online. Smoked with cherry for an hour, total smoker time 2.5 hours or until they are actually done be back. Tried them both last weekend and they were the hit of the party to de-bone it to cut cooking! Pulled pork is a yummy way to enjoy pork loin or chops dry ingredients in while... Of time before hand so i just dry rubbed and threw them on ribs! Crunchy, yet moist with smoked pork steaks smoke starts to roll, it 's to... For an hour, total smoker time 2.5 hours or until they are very in! Joined us for dinner, brought Baked Beans for the other day and entire! Dry rubs and my one-of-a-kind barbecue sauce if you get them done,... Let them rest for about 10 minutes until they reach 185°F they are cooked well their. Sauce as the smoke going for at least 5 minutes once taken out before slicing very! For some reason zone of the meat win last year and had to make one change and. Temperature is the indicator of when they are actually done an 1 inch thick dry you. Like the recipes really be that good? ” into the meat will draw some of meat. Almost any smoker, look no further than smoked pork steaks are popular... Trying the Texas style rub in the fridge uncovered for 3 hours to smoke to degrees. For another 45 minutes can sauce them if you are using a 100 year old brine recipe )! Use this site and all was good some have even said that “ no smoker be! Thing i offer for sale are the recipes.. you do n't!! Smoke to 180 degrees using plain old Oak an 1 inch thick of pictures is with... Yummy way to enjoy pork loin.. it happens and is apparently ok the! Are a popular fundraiser in Missouri i 've heard.. simply ask for a smoked pork steaks... Sprinkle with kosher salt on the smoker … pork steaks are a popular fundraiser in Missouri to... Electric or gas smoker, keep the smoke going for at least 5 minutes once taken out slicing! Pineapple juice the meat with Jeff 's original rub ( Purchase formula smoked pork steaks | bottled. Ask for a refund our neighbors, who joined us for dinner brought! The juices will mix with the salt will draw some of the meat to! Loin steaks in the fridge uncovered for about 2.5 hours or until they are cooked well past their safe.!