Fake country style ribs/pork steaks
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01-24-2013, 08:08 PM
Quintessential Chatty Farker
Join Date: 01-14-06
Location: At home on the range in Wyoming
I think pork steaks are one of the easiest things to cook. I'll even eat them for breakfast...
I recommend them to a lot of folks for their first cook.
I prefer them a little thicker than really thin, but other than that... low pit temps or upwards of 300 degrees, sauce and foil if you like 'em that way. You can oil them, marinate them, use a slather or just straight rub.
Here is a marinade recipe that Juggy D. Beerman turned me on to that is worth looking at....
Here is my marinade recipe that I use for rib tips and pork steaks. Because of the sugars in the marinade, you will have to keep the fire no higher than 250ºF at grate level. I cook indirect too. Since you only cooking two steaks, you might want to halve this recipe. Or you can freeze what you don't use and save it for another time.
Uncle Chuck Bob's Piggy Parts Marinade:
1 - 16 oz bottle Sweet and Spicy French Dressing
2 Cups - Apple Juice
1 - 12 Ounce Can Cherry Cola
1 Cup - Lemon Juice
1 Cup - Woeber's Sweet and Spicy Mustard
1/4 Cup - Hot Sauce (Your Choice)
1/4 Cup - BBQ Rub (Your Choice)
That marinade is also fairly acidic. Four to six hours works for pork steaks and no more than 12 hours for rib tips. I use a real light coating of sauce at the end. Maull's for the steaks and my rib sauce for the rib tips and riblets.
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