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Pork Steaks!

joe@bgejoe@bge Posts: 394
edited November -1 in EggHead Forum
I have been lurking on the forum for a few months now and really appreciate the cooks and recipes that everyone shares. I am a native St.Louisian and we enjoy our pork steaks here. I have cooked them twice now and I think I have the kinks worked out. I used Smokin' in the Dark Medium Rub Link Here and grilled indirect at 300 dome temp for about 3 hrs on my large. Sorry no pics...I'll take some next time. I love the medium rub from these guys...it is so versatile. Anyone else have any pork steak recommendations?

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Comments

  • Capt FrankCapt Frank Posts: 2,578
    What cut is "pork steak"? B) ?

    Capt Frank
    Homosassa, FL
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  • joe@bgejoe@bge Posts: 394
    It's simply a steak cut off of a pork butt - I don't get around much, but I think they are pretty much a St. Louis/Kansas City thing.

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  • Egg-N-TinoEgg-N-Tino Posts: 157
    Yes, they are a cut from pork shoulder (Boston Butt) and we have them here in Oregon too :laugh: Sometimes called Country Ribs (Trust me, they are not ribs). They come boneless and bone-in, all depends on the butcher.

    I did a couple the other night and followed Nature Boys procedure off of the Dizzy Pig website. It basically a raised grid with a 250 +/- dome temp. The ones I grabbed where not cut that thick and only took 2 hours. Added a chink of Guava wood at the start to get a bit of kiss :P of smoke flavor.

    Indirect or Direct...I have done them both with great results.

    Here is the link: http://www.dizzypigbbq.com/recipesCountryRibs.html
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  • chronochrono Posts: 177
    I smoke mine indirect like pork butt at 250 for 3 hours or so. I like to put on my kc rub the night before so it soaks in .. yum yum!
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  • Carolina QCarolina Q Posts: 7,895
    Frank, I'm glad you asked first. :lol: Never heard of a pork steak either... sounds good though. Anything with butt HAS to be good.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • Capt FrankCapt Frank Posts: 2,578
    Well, all I gotta say is they don't raise them kinda pigs in Kentucky, or any where else south of the Mason/Dixon Line, Steaks don't come from Butts, but if its Pork its gotta be good! :P !!

    Capt Frank
    Homosassa, FL
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  • BacchusBacchus Posts: 6,019
    We definately have country ribs down here though. And they are awesome. I go raised direct around 300 also, but they are usually done in around 2 hours.
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  • KokemanKokeman Posts: 815
    I make them all the time. If they are good ones I do them indirect at 250. If they are the .99 cent ones from schnucks or shopnsave I do 250 indirect for 2 hours then simmer in a pan of BBQ sauce for 2 hours.
    Here are a couple along with some ribs and tators in the foil.
    IMG_8209.jpg
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  • Capt FrankCapt Frank Posts: 2,578
    I agree with you, country ribs are great and cook fairly fast, luv'm! :P

    Capt Frank
    Homosassa, FL
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  • cbcb Posts: 27
    Yew they are a great meat cut native to our Missouri are. I grill mine at 300 for about 1 hour then simmer/baste in a BBQ-beer sauce- tender off the bone... sometimes I use a sweet-n-sour sauce. yes those .89 cents lb. make good grillin days and terrific pork sandwiches for many days after,,,,
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  • joe@bgejoe@bge Posts: 394
    Thanks for the feedback. I've done a bunch of grilling on the egg since getting it in Febuary - there is no comparison. I was a tried and true weber kettle guy...and now there is no turning back. B)

    I am working up some plans for a big cookout for Mother's Day...I'll post pics!

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