smoked pork steaks

These Smoked Pork Steaks are not only easy to make but also incredibly flavorful with a homemade dry rub and are smoked to perfection!

Smoked Pork Steaks

pork

Tablespoons kosher salt

apple cider vinegar

Tablespoons worchestershire sauce

olive oil

garlic paste

BBQ sauce

black pepper

smoked paprika

garlic powder

onion powder

chili powder

cumin

mustard powder

white pepper

oregano

thyme

Place pork onto a baking sheet and season with salt. Brine in the refrigerator for 2 hours.

Remove pork from the refrigerator. Let come close to room temp, about 1 hour.

When 15 minutes remain, preheat the smoker with the lid closed to 225 degrees F.

Whisk together the apple cider vinegar, worcheshire sauce, olive oil, and garlic paste in a smoker safe saucepan.

Combine dry rub seasoning in a small bowl or ramekin.

Rub into both sides of the pork, if the salt has not completely dissolved into the meat I suggest brushing it off before adding the dry rub. Do not pat the pork dry before the rub, the salt should have drawn out some moisture during the brine which is what we are working with to help the rub adhere. Put on some gloves and rub the seasoning into the meat.

Place pork directly onto the grill grates of the smoker along with the saucepan. Smoke for 2 hours, stopping every 30 minutes to baste with the sauce.

After 2 hours, brush your favorite BBQ sauce onto the top of the pork. Smoke for 15 minutes, then flip and brush bbq sauce on again. Smoke for 30 more minutes, or until the internal temp has reached 185 degrees F.

Remove pork and let rest on a wooden cutting board for 10 minutes before serving.

Enjoy!

Big and hearty, these smoked pork steaks are simple to make and only require a few ingredients. They&#039;re an affordable and delicious dinner option for family and friends alike.

mustard

Hey Grill Hey Sweet Rub (recipe in notes section)

Hey Grill Hey Everything Sauce (or your favorite ketchup-based BBQ sauce)

butter

Preheat.

Preheat. Preheat your smoker to 275 degrees F with your favorite hardwood. A combination of hickory and any fruit wood (like apple or cherry) works great with pork steaks.

Prep the pork steaks.

Prep the pork steaks. Wipe both sides of the pork steaks with a paper towel to remove any bone fragments from processing.

Season.

Season. Slather all sides of the pork steaks with a thin layer of yellow mustard. Season evenly with Sweet Rub.

Smoke.

Smoke. Place the seasoned pork steaks directly on the grill grates, close the lid, and smoke for 2 hours.

Braise.

Braise. Place the pork steaks in an aluminum pan and cover with Everything BBQ Sauce and butter before sealing the pan with aluminum foil. Return the covered pan to the smoker, close the lid, and braise for an additional 1-2 hours, or until the internal temperature of the pork steaks reads 195-200 degrees F.

Sear.

Sear. (Optional, but awesome step). Either increase the heat on the grill you’re using to 450 degrees F or start up a charcoal or gas grill and get that temp up to 450 degrees F. Carefully remove the pork steaks from the pan and place them on the hot grill. Cook the pork steaks over high heat for 4-5 minutes per side, basting with the pan drippings, until you achieve some nice char and caramelization on the outside of the pork steaks.

Rest and serve.

Remove from the grill, rest for at least 10-15 minutes, and serve.

Slice into juicy Smoked Pork Steaks and you’ll enjoy every crispy bite. Layering smoke with sweet sauce builds a deeply flavored bark.

pork steaks,

Signature Sweet & Smoky Rub

water

garlic cloves

unsalted butter

Worcestershire sauce

Smoky Sweet Heat Sauce

Season the pork steaks generously on all sides with the seasoning. Allow them to rest at room temperature while the smoker preheats to 250°F.

Place them in the smoker and allow them to cook for at least an hour, until the bark has started to form.

Make the mop sauce. Combine the water, garlic, butter, vinegar, Worcestershire, and BBQ sauce in a sauce pot. Warm until melted through, and keep warm while you base the pork steaks.

Once the bark has formed, baste the pork steaks. Continue to apply a layer and flip every 45 minutes until they reach about 185°F.

Start to check for tenderness by probing the steaks with a meat thermometer. There should be very little resistance as if you&#8217;re sticking it into a jar of peanut butter. Once that occurs, remove the steaks from the smoker.

Allow them to rest for 30 minutes lightly tented with foil before slicing. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1687701513/xt7dkscbm9w1hy5b0iuc.mp4

Slice into juicy Smoked Pork Steaks and you'll enjoy every crispy bite. Layering smoke with sweet sauce builds a deeply flavored bark.

Top 3 smoked pork steaks recipes from across the web

The most viewed smoked pork steaks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked Pork Steaks

Smoked Pork Steaks

Smoked Pork Steaks

Top 3 smoked pork steaks recipes from across the web

The most viewed smoked pork steaks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Pork Steaks

Smoked Pork Steaks

Smoked Pork Steaks

The most viewed smoked pork steaks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine