Pork steaks tonight , what temp and how long?

Unknown

Pork steaks tonight ,any suggestions? what temp and how long? going to throw in a good piece of Oak I had to cut down in my back yard to save our pool.[p]Were ready to order some good rubs too. Who's got the best? [p] Also is there rubs without sugar? as I am on the Low carb high protein way of eating, no caffeine ,no sugar, and NO CHOCOLATE! :( but its worth it Im feeling much better and at least you can eat all you want and still lose weight.
Thanks
David K

JSlot

Dizzy Pig rubs are great. Ken Stone has great ones, too. Find Dizzy Pig at the link below. Look up Ken's profile and e-mail him for info on his rubs and sauces.[p]BTW, the small amount of sugar you will be taking in by using rubs with the sweet stuff in them is negligible and has little effect on the Atkins diet. You can use most sauces, too, in moderation. Naturally, you can't consume a cup of sauce, but a few tablespoons shouldn't hurt the process.[p]Frosty Ones!
Jim

TRex

David K,[p]I assume you're talking about boneless pork loin chops. I cook these just like a do steaks - buy them roughly 1.5 - 2" thick, season with kosher salt and pepper, sear over lava for 90 seconds a side, rest for 20 minutes, then roast at 400 for roughly 6 minutes a side. Bring your chops closer to room temp before cooking. Use an instant read to make sure you don't go over an internal temp of 150, or they will for sure get dry in a hurry. Some people also brine these to keep them from drying out, but I've found that if you pull them at 145 - 150, you'll have plenty of juice running in your plate.[p]Oh, and you can't go wrong with Dizzy Pig rubs. They're the best.[p]Good luck,[p]TRex

Kelly Keefe

David K,
Here's how I do mine. If you don't have a grid extender just try and keep off the direct fire.[p]Ingredients:[p]Two (or more) bone-in pork steaks 1/2" thick
Seasonings to taste[p]Directions:
Stabilize the Egg at 325°
Put pork steaks on grid extender and cook 45 minutes, turning every 15 minutes
For the last 10 minutes, sauce and turn every 5 minutes
For the last 5 minutes, sauce and dwell.

Nature Boy

<p />David K,
Are those pork steaks cut from the shoulder? How thick are they? For thick pork shoulder steaks, I like at 260-275 direct, for a couple/few hours. Being the same cut as the shoulder, it needs some plateau time for tenderizing. I take them to 170 or so, just past the plateau. The lower temps/longer times will give you a nice crust. I think these cooked 3 hours, but they were thick cuts of the shoulder.[p]The kind folks below mentioned our rubs (thanks guys), and they have about 20% sugar. Take into account that if you use a whole teaspoon on one serving of meat, you get about 1/5 teaspoon of sugar. Cow Lick has no sugar.[p]Enjoy the steaks!
Chris