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Pork Steaks

post #1 of 9
Thread Starter 

OK, so I've done quite a few pork butts, both in the smoker and the oven.

 

I typically just cook pork steaks on the grill.  But I've been curious about putting some in the smoker, and possible some "country ribs" as well.  I'm sure others have already given this a shot.  Just curious about the results, approx. cooking time, and any tips?

 

Thanks for the input.

 

Jim E.

post #2 of 9

I would do similar to BabyBacks.

 

2 Hours on a rack at 225*.

 

Then 2 hours in foil pan with foiling juice, and covered with foil.

 

Then mop a little sauce on, & flip them around on a hot grill a few minutes on each side.

 

 

Bear

post #3 of 9
Thread Starter 

Sounds like a good place to start.

 

Thanks for the input.

post #4 of 9
If by country ribs you mean "country style ribs"(CSRs) you may want to check the packaging to see if your country style ribs are from the shoulder or loin. Down here they are mostly from the loin. If this is the case, they need to be cooked like a loin- cook to 140-145* IT. Please correct me if I'm wrong on this Bear.
post #5 of 9

IMHO , a 1" PC is small enough to smoke(otherwise grill it) to 165*F IMT @ 225*F,  just sayin' .  .  .

post #6 of 9
We do chops all the time on the smoker. I really prefer to cold smoke them for 1-2 hours then grill them. When I cold smoke them the smoker temp is 40 degrees or less.

The other option is to run your smoker around 180 and smoke the chops until you hit and IT of 125, then sear the chops over high heat until you hit 145.

I also use these methods with CSR's and the results are great.
post #7 of 9
Quote:
Originally Posted by dirtsailor2003 View Post

We do chops all the time on the smoker. I really prefer to cold smoke them for 1-2 hours then grill them. When I cold smoke them the smoker temp is 40 degrees or less.

The other option is to run your smoker around 180 and smoke the chops until you hit and IT of 125, then sear the chops over high heat until you hit 145.

I also use these methods with CSR's and the results are great.

40 degrees?  That's taking advantage of the cold weather.  I'd love to try that.  

post #8 of 9
I've done pork steaks on the smoker. Usually we use them for "ham"&beans. Gives a good flavor to Navy beans. They taste pretty good by themselves too.
post #9 of 9
Quote:
Originally Posted by kenafein View Post

40 degrees?  That's taking advantage of the cold weather.  I'd love to try that.  

That's right! I smoke steaks, and pork chops when I'm cold smoking bacon and cheese hard boiled eggs. I've also been known to throw Ahi in and cold smoke then sear. The chops and steaks you can pack and freeze after cold smoking for use later.
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