Smoked Pork Steaks

These smoky, juicy, and tremendously flavorful steaks are a definite crowd-pleaser. Affordable, easy, and savory make it a winning recipe.

Course Main

Cuisine American, Southern

Diet Gluten Free

Prep Time 5

Cook Time 1 30

Marinating and Resting Time 50

Total Time 2 25

Servings

Calories 202kcal

Author Imma

4 pork steaks (thinner steaks range around ½ pound each, and thicker ones can be up to 1½ pounds each)
salt to taste (average ¾-1 teaspoon per pound)
2-3 tablespoons (30-45ml) Worcestershire sauce (to rub the pork steaks before adding dry ingredients)
½ tablespoon (3-4g) freshly ground black pepper
½ tablespoon (7g) garlic powder
½ tablespoon (5g) onion powder
2 teaspoons (4g) dried oregano
1 teaspoon (3g) cumin
1 teaspoon (2g) dried thyme
¼ cup (50g) dark brown sugar, firmly packed
2 teaspoons (6g) chili powder
1 teaspoon (3g) paprika

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.