Smoked Pork Steaks St. Louis Style
St. Louis specialty - pork blade steaks grilled and smoked.
Jump to RecipeSt. Louis has its own BBQ tradition, and pork steaks are at the heart of it. Cut from the shoulder, these steaks are braised and grilled until tender with a caramelized exterior - and adding smoke takes this regional specialty to new heights. It's a St. Louis classic that deserves to be known nationwide.
Perfect for learning about regional BBQ traditions, summer cookouts, or when you want something different from the usual grilling fare. These are budget-friendly and incredibly flavorful - a great weeknight dinner or casual weekend meal that delivers big flavor.
Serve St. Louis style with white bread, pickles, and potato salad. Baked beans and coleslaw are traditional accompaniments. These also make incredible sandwiches on toasted bread with melted provolone and sautéed peppers and onions.
The key is the Maull's-style BBQ sauce that defines St. Louis BBQ - tangy and sweet with a distinct flavor. If you can't find it, use a tomato-based sauce with extra vinegar. Some recipes call for beer braising, while others use cola or ginger ale for sweetness.
Pork steaks can be tough if not cooked properly - the braising step is crucial to break down the connective tissue. Smoke first to build flavor, then braise until tender, then finish with high heat for that caramelized crust. They should be tender enough to cut with a fork.
Ingredients
Instructions
-
1
Season pork steaks with BBQ rub. Try Bad Byron's Butt Rub for extra flavor.
-
2
Let sit 30 minutes at room temperature.
-
3
Smoke at 275°F for 1 hour.
-
4
Transfer to foil pan.
-
5
Add apple cider and cover.
-
6
Continue cooking until internal temp reaches 180°F (about 1 more hour). Use an instant-read thermometer for accuracy.
-
7
Uncover and brush with BBQ sauce.
-
8
Smoke 15 more minutes until sauce is set.
-
9
Serve with extra sauce on side.