Smoked Pork Steaks on a Pellet Grill
Pork steaks are seasoned with an amazing dry rub and smoked with hickory pellets to an internal temperature of 145F.
Ingredients
- 1/4 cup smoked paprika For the dry rub.
- 1/4 cup Morton Seasoned Salt For the dry rub.
- 2 tbsp chili powder For the dry rub.
- 1 tbsp black pepper For the dry rub.
- 1 tbsp sugar For the dry rub.
- 2 1 pound pork steaks 1 per person
- 1/4 cup barbecue sauce Head Country Original is a good choice.
Instructions
- Combine the dry rub ingredients and mix well.
- Season both sides of the pork steaks with the dry rub and allow the meat to rest for 30 minutes.
- Set your pellet grill or smoker to 250F and use hickory or pecan for smoke.
- Smoke the pork steaks for 60 minutes and then paint with barbecue sauce.
- Finish cooking the pork steaks (another 10-20 minutes) until an internal temperature of 145F is reached.
Notes
Pork steaks are extremely versatile and are delicious with a wide variety of rubs, marinades and sauces so don't be afraid to experiment with different flavor profiles.
The most important part of smoking pork steaks is to take them off the pit once they hit an internal temperature of 145F. If you overcook this cut then it will come out dry and tough.