Description
Learn how to make the best barbecued pork steaks with deep smoky flavor, caramelized edges, and tender, melt-in-your-mouth bites. This recipe is perfect for weeknight grilling, backyard cookouts, or game day spreads, offering big flavor with minimal fuss.
Ingredients
Scale
- 4 bone-in pork shoulder steaks (about 1 inch thick, 8–10 oz each)
- 2 tbsp packed brown sugar
- 1 tbsp kosher salt
- 2 tsp smoked paprika
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp mustard powder
- 1/4 tsp cayenne pepper (optional)
- 1 cup your favorite BBQ sauce
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp Worcestershire sauce
- 1/4 cup apple juice (optional, for spritzing)
- 1 tbsp neutral oil (for grates)
- 1–2 chunks of hickory or apple wood (optional)
Instructions
- Mix the dry rub ingredients. Pat pork steaks dry and sprinkle the rub evenly on both sides. Let sit for 20–30 minutes. Stir together BBQ sauce, vinegar, honey, and Worcestershire sauce.
- Preheat grill for two-zone cooking (450–500°F direct, 275–300°F indirect). Add wood chunks if using. Clean and oil grates.
- Sear pork steaks over direct heat for 3–4 minutes per side until browned. Optionally, spritz with apple juice after searing.
- Move steaks to indirect heat. Brush with BBQ sauce. Close lid and cook for 25–35 minutes, maintaining 275–300°F. Brush with sauce again in the last 5–10 minutes. Cook until internal temperature reaches 185–195°F.
- Transfer steaks to a platter, tent loosely with foil, and rest for 10 minutes before serving.
Notes
- For a sliceable, chop-like texture, cook to an internal temperature of 145–150°F and rest for 5–10 minutes.
- Sauces with sugar can burn quickly; apply them in the final 5–10 minutes of cooking.
- Spritzing with apple juice during indirect cooking and resting under foil helps maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak