Smoked Pork Steaks Rubbed (Printer-Friendly)

Thick pork steaks get deeply seasoned, slow smoked, and glazed in BBQ sauce for tender, flavorful results.

# What You'll Need:

→ Pork Steaks

01 - 4 pork steaks, cut from the shoulder (Boston Butt), approximately 2.5 cm thick

→ Dry Brine

02 - 2 tablespoons kosher salt
03 - 1 teaspoon freshly ground black pepper

→ Basting Sauce

04 - 60 ml apple cider vinegar
05 - 2 tablespoons Worcestershire sauce
06 - 2 tablespoons olive oil
07 - 2 teaspoons garlic paste

→ Dry Rub Seasoning

08 - 2 teaspoons smoked paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon mustard powder
14 - 1/4 teaspoon ground white pepper
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon dried thyme

→ Finishing

17 - 120 ml barbecue sauce, plus extra to serve

# Steps to Follow:

01 - Arrange pork steaks on a baking tray and season both sides thoroughly with kosher salt. Refrigerate uncovered for at least 2 hours to dry-brine.
02 - Remove pork from the refrigerator and let sit at room temperature for 1 hour to promote even cooking.
03 - Fifteen minutes before cooking, preheat the smoker with the lid closed to 110°C (225°F) using hickory or preferred wood pellets.
04 - In a heat-proof pan, whisk together apple cider vinegar, Worcestershire sauce, olive oil, and garlic paste until well combined.
05 - In a small bowl, blend smoked paprika, garlic powder, onion powder, chili powder, ground cumin, mustard powder, white pepper, oregano, and thyme.
06 - If residual salt remains undissolved, gently brush it off. Massage the spice mixture onto both sides of the pork steaks, ensuring full coverage.
07 - Position pork steaks directly on preheated smoker grates. Place the basting sauce pan in the smoker as well. Smoke for 2 hours, basting the pork with the sauce every 30 minutes.
08 - After 2 hours, brush barbecue sauce generously on the top side of each steak. Smoke for an additional 15 minutes.
09 - Flip pork steaks, glaze the new top side with barbecue sauce, and continue smoking for 30 minutes, or until the internal temperature reaches 85°C (185°F).
10 - Remove steaks from the smoker and rest on a wooden cutting board for 10 minutes before slicing and serving. Offer extra barbecue sauce alongside if desired.

# Extra Suggestions:

01 - For the juiciest result, avoid skipping the dry brine and resting stages—these steps ensure flavourful, tender pork steaks.

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