Nice cook, my father used to cook pork steaks using a similar method. He rubbed with Bad Byrons Butt Rub and then finished with a NC type thin vinegar bbq sauce. Good stuff.
3/4 inch Pork Steaks, dry brined for 3 hours. Applied home made rub and let stand till glossy.
Put on 240 degree smoker for 1.75 hrs. Used Mesquite. Finish Temp 180.
Served with smoked Sweet Potato.
Sent from my SM-T580 using Crappie.com Fishing mobile app
Nice cook, my father used to cook pork steaks using a similar method. He rubbed with Bad Byrons Butt Rub and then finished with a NC type thin vinegar bbq sauce. Good stuff.
slowhand thanked you for this post
Looks so good, thanks for sharing
“If your too busy to fish, you’re too busy!” Buddy Ebsen
PROUD MEMBER OF TEAM GEEZER
(Billbob and “G” approved!)
Proud member of Tekeum’s Jigs Pro
Staff
https://heavenornot.net/
heavenornot.net
Thick cut pork steak 1" or thicker, over charcoal is hard to beat. Slather on your favorite BBQ sauce and it can be money.
I'm sick of following my dreams. I'm just going to ask them where they're goin' and hook up with them later.
Good stuff, almost like eating a bacon steak.
Tracker Panfish 16
Bonafide EX123 Kayak