Place the steaks in the fridge uncovered for 3 hours. 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. This one will go in the rotation of dinners! Add several handfuls of ice to cool the mixture and then pour in the remaining water. Your email address will not be published. I'm looking forward to trying the Texas style rub in the near future! With a little Wine, the meal was absolutely wonderful. I am hooked. jeffs rub and BBQ sauce made it even better!!! 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. All Beef Let the sauce caramelize for 15 minutes then flip them over and sauce the other side as well. 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. If you are looking for the perfect thing to cook in the smoker, look no further than smoked pork steaks. Rack of Lamb Tenderloin Allow to rest on cutting board for at least 5 minutes once taken out before slicing. They are selling BBQ … Meatloaf Pork Sirloin, Chicken 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. I tried this recipe last night and all was good! Then Sweet Corn on the Cob, which is plentiful and cheep right now was one of the sides. Some have even said that “no smoker should be without this book”! Took just short of two hours at 225 degrees to smoke to 180 degrees using plain old Oak. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. If you continue to use this site we will assume that you are happy with it. The meal started with a green salad. Lobster. Use your judgement, I don't think they're this big outside of St. Louis. Burgers Chuck Roast If you are looking for the perfect thing to cook in the smoker, look no further than smoked pork steaks. Thighs Rinse the marinade from your steaks and pat dry. -Susan T. Thank you for the great advice. The butt was in my freezer as I had gotten it on sale a while back for $5. Used your rub and sauce. The same thing happens to pork country style ribs. https://www.allrecipes.com/recipe/73669/st-louis-pork-steaks Salmon Fortunately, because these have so much fat marbling, they can be cooked to 185°F and still end up juicy. The pork steaks I bought were huge (from Costco, natch!) Lay the pork steaks on a cookie sheet or pan. They turned out great. Thanks Jeff for the great recipes. If you get them done quickly, you are limiting the time with the smoke and ultimately the flavor. 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. Let the pork steaks sit for about 10 minutes until they start getting that familiar “wet” look. Instant Pot Vegetable Recipes and Cook Times. Spare Ribs Set up the smoker for cooking at about 225°F with indirect heat. However, we didn't win last year and had to step up our game! Thanks Jeff. We have an annual rib fest competition at the lake every 4th of July. Full of flavor and easy to make. Now leave them be while you go get the smoker ready. Texas rub is great as well! Oysters Sprinkle with kosher salt on the top side only. 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. Lamb Chops Mix ½ the water with the dry ingredients in a large pot until dissolved. Smoke the Pork Steaks and Country Style Ribs Place the meat directly on the grate for best results. Wings, Turkey Never mind. No worries! Quarter The salt will draw some of the meat juices to the surface. 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. I recently purchased both recipes. Ingredients said Texas style rub. Flip them over and do the other side the same way. Butt/Shoulder Thanks for the newsletter inspiration. This process tenderizes the meat and adds great flavor to the inside of the meat. Mix all the ingredients together and rub onto the steaks. 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). About 30 minutes before they are finished, you can sauce them if you like. On point! Intro said Original rub. These do great in almost any smoker, even the grill. (Can’t beat that with a stick.). Juice? -Darwyn B. Loin Absolute must try, and so incredibly easy. We use cookies to ensure that we give you the best experience on our website. Sorry. -Charles W. Love the sauce and rub recipes. If you are using a charcoal, electric or gas smoker, keep the smoke going for at least an hour. Rest under loose foil for about 10 minutes before serving. I see that has already been corrected. It will take 5 hours to reach 200°F for pulled pork. 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. 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. Another great tool is the ThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast), is splash-proof and only $34. Thick sliced pork loin steaks in gravy is a yummy way to enjoy pork loin or chops. 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. Thanks Jeff! Breast You see the raving testimonies and you wonder, “Can the recipes really be that good?”. CS Ribs A tip for those who would like to grill these: Marinate them in Italian dressing over night. so I cut three in half for 6 steaks. Season both sides of the meat with Jeff's original rub. 3 Place the steaks on the indirect zone of the grill. If your smoker uses a water pan, fill it up. https://www.smoking-meat.com/september-1-2016-pork-steaks-for-labor-day I do not recommend using store-bought rubs or most other seasonings unless they are very low in salt. https://www.traegergrills.com/recipes/bbq-pork-shoulder-steaks Massage this pork steak dry rub on the top and bottom of all your pieces of meat. Steak I tried them both last weekend and they were a huge hit. You can turn the grill back up to high and finish off the steaks… 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. Our Neighbors , who joined us for dinner, brought Baked Beans for the other side and Watermelon for desert. Steelhead Trout 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. One of my favorite toys.. er, tools;-). I used maple syrup to help the rub stick. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Leg/Drumstick Pork Steak Rub the steaks with your favorite pork rub. Quick And Easy: Smoked Pork Steaks - Grill Master University 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. Picnic All Chicken They said it was spicy but so good. I used Jeff’s original rub and sauce. Shrimp Back Ribs Pulled Pork Find many easy dinner recipes for pork chops, baby back ribs, and even pork belly or butt. I took the leftover 4.7lb of pork butt and tied it up and made pulled pork. Tenderloins Now that's a bargain and you know it. Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. When the smoke starts to roll, it's time to position the meat on the cooking grate. Once you order, there'll be no more recipe ads in the. Slice your loin into thick steaks slightly over one inch thick. Place the pork steaks in a smoker safe pan without touching them … All Turkey Longer is fine as long as the smoke is light. These cuts do not get tender until they are cooked well past their safe temperature. -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. Remove the pork from the smoker … Glazing with my barbecue sauce (purchase recipes here) is optional but highly recommended. Everything is better with bacon. Place pork steaks on top racks of smoker so they are not overlapping. Every weekend you can see smokers and grills set up under pop up tents in a grocery store parking lot. Remove the steaks … Mix all spices together in a bowl breaking up any lumps so everything is combined well. Sirloin Tip 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. Raves by all. Sprinkle about 1 tsp of Mortons kosher salt on the top side of the pork steaks. Place the Pork Steak in the brine and refrigerate for 1 … I have never made pork steaks before. Pork loin smoked at 225°F to an internal temperature of at 145°F for slicing will take 2 hours. At this temperature, it will take them approximately 1.5 hours. My kids, 7 & 4 could not get enough of them. See picture below for coverage recommendation however, most chefs recommend ½ teaspoon of kosher salt per pound of meat when dry brining. BBQ Pork Steaks ingredients: 2 Pork steaks (1″ to 1.5″ thick) BBQ dry rub (your favorite) BBQ sauce (your favorite) Water? Set up your smoker for cooking at 225-240°F with indirect heat. I recommend taking them to about 185°F. Leg of Lamb I brought home 9.5lb pork butt and realized I’d have to de-bone it to cut the steaks which I did. Corned Beef Fatty, All Pork *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. Theme Customization by the How Sweet Designs. OK I followed your advice and made these on Monday. I made these yesterday and they came out awesome! Followed your rib recipe and everyone loved them. Only had to make one change, and that was not dry brining the steaks. 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. The juices will mix with the salt and create a slurry which will then be drawn back deep into the meat. Sweet and smokey ( but not to much). The chops should sat in the juice for another 45 minutes. 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