Pork Steak

[rbnice1]

Anyone ever try the 321 rib method for pork steaks?
I have made them a lot of different ways and most are good to great. I am trying them today 3 on smoke, 3-5 wrapped depending on tenderness, then 1 to set some sauce on them. Seems like it should work pretty well since it works on ribs.

 

[JLeonard]

hmm...sounds interesting. Let us know how they turn out.
Jim

 

[meskc]

I have. Instead of foil I just put them in a pan. Turned out great. I did some pork steak a few weeks ago. Did not put in pan just smoked then sauced a few times. Great as will.

 

[TNJAKE]

I smoke mine a couple hours at 225 then foil until they are probe tender. The way I was taught to do pork steaks was when you can stick a plastic forks in the meat and twirl it it's done. 6hrs is probably gonna be way to long. I'd shoot for around 4hr. These are 5/8in thick cuts from a bone in shoulder

 

[JLeonard]

TNJAKE now that is some good looking stuff there! Might have to do some of that Thurs when I'm off!
Jim

 

[rbnice1]

LOL Jake thats how mine turned out. there was no way to put them back on the grill to set sauce. they were falling apart. so I just drained off juice and dumped them into a foil pan removed the bone and added a bunch of sause and covered and back on the smoker at 160F till we are ready to eat. They look really good. And I like my pork fall apart so I think this worked out!

I rediscovered how much I love ribs since I got this new smoker and I cant wait till dinner time to try these steaks.

 

[TNJAKE]

Good luck and remember we like pics

 

[Winterrider]

TNJAKE , totally agree that looks fantastic.

 

[thirdeye]

I'm in line with TNJAKE and treat thicker pork steaks more like a butt than ribs. I start off with barbecue temps, and almost always use a wrapped finish. I don't take them to a pullable state, but they are tender enough where the individual muscle groups come apart easily. That said, they are pretty good grilled if they are 1/2", and a good choice for a hearty breakfast.

 

[rbnice1]

ok so yes was very very tender but dried out a bit since it sat for like 3 hours. I expected it to take longer then ribs and it actually took a little less. Will try again and record pics with the next attempt.