Rub for Pork Steaks (7/8 inch slices of Boston Butts)

PaulstheRibList

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Location: Lake Charles, LA

Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
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2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
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10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
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Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
#1

Rub for Pork Steaks (7/8 inch slices of Boston Butts)

February 6, 2016, 05:07 PM

My friend is sort of taking the lead on the cooking at the Knights of Columbus hall nearby. He's had my BBQ, so he asked me to help them move from rubber chicken to something better.

You guys will NOT BELIEVE the gas smoker...it can fit 800 chicken halves (another post on that with pics hopefully later tonight).

I'm not a huge fan of "Pork Steaks", but they are quite popular around these parts. It's like a easy man's BBQ.

They bought 300 pork steaks "pre-seasoned" from a local meat market. We cooked some this morning on test runs on the smoker, using Simply Marvelous Cherry, Big Poppa Sweet Money, S&P, and the stuff from the butcher.

I FORGOT to bring Memphis Dust, because I was concentrating on the Chicken practice (also doing 300 chicken halves in the morning).

So, any Rub/Seasoning recommendations on these little cuts of boston butt? I'm thinking Memphis Dust all the way.

Maybe I'll go buy a few and try some on the yard now.
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Jon Solberg

Former Member

Joined: Jul 2014

Posts: 4729
#2

February 6, 2016, 05:36 PM

Crazy as it sounds I'm s big fan of salt pepper paprika ann fire onpork steaks. That it I love them

And yes Bishop we need pics!
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Medusa

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#3

February 6, 2016, 06:12 PM

I'd try MH's BBBR, Memphis Dust, or Steve Raichlen's "Lone Star Steak Rub". Methinks you might want to consider how much Brown Sugar is in each mix as far as carmelization factor. I've had good success with BBBR on ribs. Don't think you can go wrong with any of these choices.

Folks love the Lone Star on anything and everything!

Good Luck!

-- Ed
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Meatmeinstl

Former Member

Joined: May 2015

Posts: 18
#4

February 10, 2016, 11:59 AM

Pork Steaks love sauce and sweet rubs. Since you are cooking so many I recommend something like Jacks Stack or anything available in large quantities at Sams or Costco.
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PaulstheRibList

Founding Member

Joined: Jul 2014

Posts: 1595

Location: Lake Charles, LA

Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
#5

February 10, 2016, 05:41 PM

I went with my tried-and-true, Memphis Dust! They liked them way better than the pre-seasoning from the butcher shop alone.
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fzxdoc

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#6

February 10, 2016, 06:36 PM

Jon Solberg and PaulstheRibList How does one do pork steaks like that in a smoker? What's the "it's ready, let's eat" temp?

Kathryn
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2 - 4

4 comments

#6.2

fzxdoc commented

February 10, 2016, 07:04 PM

Editing a comment

Thanks, Jon Solberg . Are the steaks tender when taken to 160?

Kathryn

#6.3

Jon Solberg commented

February 11, 2016, 06:05 AM

Editing a comment

Are they fork tender? Not a chance. Are they tough? Cook them fast they are. No matter what your going to need the steak knifes at the table. With all the interconnected muscle groups it has you need to extricate the tasty goodness from the connective tissue. fzxdoc

Last edited by Jon Solberg; February 11, 2016, 06:59 AM.

#6.4

fzxdoc commented

February 11, 2016, 07:19 AM

Editing a comment

Thanks, Jon! Jon Solberg

K.
DWCowles

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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#7

February 10, 2016, 06:40 PM

Don't forget to take pics...we here at the Pit loves pics
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