Smoked Pork Steaks Rubbed

These smoked pork steaks are my go-to whenever I want to impress a crowd with minimal effort and maximum flavor. Using a homemade dry rub and a tangy glaze, the pork turns smoky and unbelievably juicy. Whether you are using a modern pellet smoker or a classic wood setup, this recipe nails that crave-worthy barbecue taste every time.

My family always gathers around the smoker whenever I make these. The aroma draws everyone outside long before dinner is ready and we end up sharing stories while waiting for the pork to finish.

Ingredients

• Pork steaks: These are cut from the pork shoulder so they have extra marbling which means juicier results than center cut chops. Ask the butcher for fresh cuts with good streaks of fat
• Kosher salt: Essential for dry brining which helps the pork stay juicy and tender
• Fresh cracked black pepper: Brings a gentle heat and balances the sweetness of the rub
• Apple cider vinegar: Adds tanginess and helps cut through the richness of the pork
• Worcestershire sauce: Gives depth and savoriness to the glaze
• Olive oil: Helps the rub and glaze cling to the meat while adding silkiness
• Garlic paste: Infuses the pork with mellow aromatic flavor and mixes easily for the glaze
• BBQ sauce: Pick your favorite style for basting at the end sweeter or tangier is just personal preference
• Smoked paprika: Delivers signature smokiness and vibrant red color look for Spanish or Hungarian for the best flavor
• Garlic powder: Balances the rub and echoes the fresh garlic in the glaze
• Onion powder: Brings mellow sweetness and roundness to the seasoning blend
• Chili powder: Adds gentle heat and earthy undertones for a balanced rub
• Ground cumin: Offers an extra savory note try toasting your cumin seeds for more pungency
• Mustard powder: Pops with gentle sharpness and brightens the rub
• White pepper: Subtle spice that blends smoothly with the other flavors
• Oregano: Dried Mediterranean oregano is best here for herbal notes
• Dried thyme: Pairs perfectly with pork and adds savory complexity

Step-by-Step Instructions

Brine the Pork:

Place pork steaks on a baking sheet and sprinkle each side generously with kosher salt. Cover and refrigerate for at least two hours so moisture is drawn out and reabsorbed for deeper flavor.

Bring to Room Temperature:

After brining remove steaks from the fridge and let them rest on the counter for about an hour. This ensures even cooking and a more tender bite.

Preheat the Smoker:

Fifteen minutes before you are ready to cook preheat your smoker to two hundred twenty five degrees Fahrenheit with the lid closed. Choose hickory or applewood for classic flavor.

Prepare the Glaze:

In a small saucepan whisk together apple cider vinegar Worcestershire sauce olive oil and garlic paste. Set aside to use for basting the pork steaks during smoking.

Mix the Dry Rub:

Combine smoked paprika garlic powder onion powder chili powder cumin mustard powder white pepper oregano and thyme in a bowl. Stir well so everything is evenly distributed.

Season the Pork:

If you notice any salt still on the pork brush it off gently. Do not pat dry as you want the pork a bit tacky to help the rub stick. With gloved hands work the seasoning onto both sides pressing to coat thoroughly.

Smoke the Pork:

Place the seasoned steaks directly on the smoker grates. Put the saucepan with the glaze nearby so it warms gently. Smoke for two hours basting the pork every thirty minutes with the glaze for layers of flavor and moisture.

Add BBQ Sauce:

After two hours remove the glaze saucepan. Brush BBQ sauce across the top of each steak. Smoke for fifteen minutes then flip the pork and brush the other side. Continue smoking for thirty minutes more or until the internal temperature is one hundred eighty five degrees Fahrenheit.

Rest and Serve:

Transfer the finished pork steaks to a cutting board. Let them rest for ten minutes so juices redistribute fully. Slice and enjoy with extra BBQ sauce if you like.

This is the ingredient my family always asks about and it provides that unmistakable smoky barbecue aroma that fills the backyard every time I make these Steaks have become a highlight of our family cookouts even outshining pulled pork on some weekends

Storage Tips

Let extras cool to room temperature then transfer to an airtight container and refrigerate. They stay fresh and juicy for four days. For longer storage wrap tightly and freeze for up to two months. Reheat slowly in a covered pan or in the oven so they stay moist.

Ingredient Substitutions

If pork steaks are not available use bone in pork shoulder slices or even country style pork ribs. For the rub regular paprika can sub for smoked but it will be less pronounced. If you are short on time feel free to swap in your favorite store bought pork rub or barbecue sauce.

Serving Suggestions

Serve the steaks with classic barbecue sides such as coleslaw baked beans or buttery corn on the cob. These also love a drizzle of spicy honey or a squeeze of lemon to balance the richness. For sandwiches slice the pork thick and stack on a soft bun with pickles.

Cultural Context

Pork steaks are a staple in the Midwest especially in St Louis where they are loved for their hearty flavor and tender bite. Using the pork shoulder cut has a long history in American barbecue as pitmasters knew the marbled meat stood up well to low and slow smoking.

Common Recipe Questions

→ What cut is used for pork steaks?

Pork steaks are typically cut from the pork shoulder or Boston butt, which yields juicy and flavorful results after smoking.

→ How long should pork steaks be brined?

Brine for a minimum of 2 hours (up to 12) using a dry-brining technique to enhance tenderness and seasoning penetration.

→ Do I need a homemade dry rub?

While a homemade blend is ideal for flavor, store-bought pork rubs can also be used for seasoning the meat effectively.

→ Which wood works best for smoking pork steaks?

Hickory and applewood are both excellent options, imparting a complementary smoky depth to the pork.

→ What temperature signals pork steaks are ready?

Use an internal thermometer; pork steaks are done when they reach 185°F, allowing for juicy, tender texture after resting.

→ Can these be cooked on the grill?

Yes, preheat a gas grill and cook pork steaks over medium heat, finishing with BBQ sauce for similar smoky flavor.

→ How should leftovers be stored?

Pork steaks keep fresh in the fridge for up to 4 days when stored in an airtight container.