Smoky, juicy, and tremendously flavorful smoked pork steaks are a definite favorite at my house. They’re affordable and easy, with everyone always cleaning their plate. What more could a mom ask for?
Now, you may wonder if pork chops and steaks are the same thing. The answer is no. Pork chops come from the loin, while steaks come from the shoulder. This cut takes a little more time to cook but results in a tender, juicy steak infused with loads of flavor.
Personally, I think smoking pork is amazing because of its down-home BBQ vibe. The classic smoked flavor, enhanced with a nice homemade dry rub, is finished off with a slathering of BBQ sauce. They’re tender, they’re sticky, they’re sweet and spicy, they’re BBQ perfection!
How Long to Smoke Pork Steaks
Depending on the steak’s thickness, an hour to an hour and a half does the job. However, the kind of grill or smoker can affect the cooking time. Heat consistency, or lack of it, can also affect smoking time.
A handy meat thermometer lets you know precisely when the pork steaks are done. I smoke mine to an internal temperature of 145°F (63°C) for a medium finish.
How to Smoke Pork Steaks
It’s as easy as 1-2-3. Mix the rub, season the steaks, and smoke them. Let them rest for 5-10 minutes before cutting for juicier results.
Recipe Tweaks and Tips
- Be creative with rubs and sauces for more herbiness, spiciness, sweetness, etc. And use any BBQ sauce you like, homemade or store-bought.
- Lightly season the steaks before smoking, then brush them with a glaze a few times during the final 30 minutes. We love maple syrup, soy sauce, Dijon mustard, and minced garlic.
- If you avoid sugar, simply leave it out. If you still want that sweet bark, though, try natural sweeteners, like maple syrup and honey.
Make-Ahead and Storage Instructions
These are the tastiest fresh from the smoker, but they reheat just fine. So you can smoke them ahead of time and reheat them. You can also cook them up, freeze them for up to 3 months, then thaw and reheat in the oven.
Leftovers are great for chili, soups, and stews. Refrigerate leftover steaks for 3-5 days or freeze them for up to 3 months in an appropriate storage container. Reheat in the oven on low or pop them in the microwave.
What Goes With Smoked Pork Steaks
Make dinner easy by smoking some of the sides, too! Smoked baked beans and corn on the cob are great ways to use the smoker space efficiently. Add coleslaw and potato salad for a complete meal.
More Perfect Pork Recipes to Try
By Imma
Looking for more recipes? Follow on…
Prep: 5 minutes mins
Cook: 1 hour hr 30 minutes mins
Marinating and Resting Time: 50 minutes mins
Total: 2 hours hrs 25 minutes mins
American, Southern
-
Let the steaks come to room temperature for 20-30 minutes, then pat dry with paper towels.
-
Lightly season with salt, and rub them with Worcestershire sauce (you could also use olive oil or Dijon mustard), and set aside.
-
Combine the black pepper, garlic and onion powder, oregano, cumin, thyme, brown sugar, chili powder, and paprika in a large bowl or deep plate.
-
Thoroughly coat every inch of the steaks with the dry rub mixture, and let them soak in the flavor from the rub for 15-20 minutes.
-
Heat the smoker to 225°F (107°C).
-
Soak the wood chips in water for about 30 minutes, then drain them. For a smoker, add the wood chips to the smoker box.
-
To keep the meat moist and stabilize the smoker’s internal temperature, fill a heat-proof pan with water and place it on the lower rack or the same rack as far as possible from the meat.
-
Place the pork steaks away from the direct heat.
-
Smoke the steaks for 1-1½ hours or until they have an internal temperature of at least 145°F (63°C). How long it takes will depend on the steak’s thickness and your smoker’s temperature.
-
Remove from the smoker and let them rest for 10-15 minutes to reabsorb the juiciness.
-
Brush with your choice of BBQ sauce if desired, and serve with your favorite sides.
-
If using the grill, set it up for indirect heat with the charcoal on one side. Then, use a smoker box or make a foil pouch with the chips inside and poke holes in it.
- The flavor of wood can affect the taste of the meat. Woods like hickory, applewood, cherry, or a mix of these offer a range of flavors from strong to sweet. Experiment with different types to find your preferred taste.
- Putting a water pan in the grill is optional, but it adds moisture and stabilizes the temperature inside the smoker.
- An instant-read meat thermometer helps monitor the temperature during smoking, keeping it consistent.
- An internal temperature of a minimum 145°F (63°C) is recommended for food safety on pork.
- Please remember that the nutritional data is a rough estimate and can vary based on the ingredients used in the recipe.
Serving: 100g| Calories: 202kcal (10%)| Carbohydrates: 12g (4%)| Protein: 22g (44%)| Fat: 7g (11%)| Saturated Fat: 2g (13%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 3g| Trans Fat: 0.04g| Cholesterol: 68mg (23%)| Sodium: 438mg (19%)| Potassium: 526mg (15%)| Fiber: 2g (8%)| Sugar: 8g (9%)| Vitamin A: 729IU (15%)| Vitamin C: 1mg (1%)| Calcium: 77mg (8%)| Iron: 4mg (22%)
Course: Main
Cuisine: American, Southern
Diet: Gluten Free
