The Best Barbecued Pork Steaks

Hey y’all! If you love deep smoky flavor, caramelized edges, and melt-in-your-mouth bites with a little BBQ tang, you’re going to flip for The Best Barbecued Pork Steaks. They’re perfect for weeknight grilling, backyard cookouts, or game day spreads—big flavor, minimal fuss. Let’s get cooking!

Why You’ll Love The Best Barbecued Pork Steaks

• Big flavor, little effort: a simple rub and a two-zone grill deliver smoky, savory perfection.
• Budget-friendly cut (pork shoulder steaks) that tastes like an all-day BBQ project.
• Flexible finish: sauce-slick and sticky, or dry-rubbed with a caramelized crust.
• Foolproof temps and times for juicy, tender, and reliably delicious results.
• Grill, gas or charcoal—this method works beautifully on any setup.

Ingredients for The Best Barbecued Pork Steaks

For 4 juicy, smoky pork shoulder steaks:

Meat

• 4 bone-in pork shoulder steaks (aka pork blade steaks), about 1 inch thick, 8–10 oz each (2–2.5 lb total)

Dry Rub

• 2 tbsp packed brown sugar
• 1 tbsp kosher salt
• 2 tsp smoked paprika
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 1/4 tsp cayenne pepper (optional, for heat)

BBQ Mop/Sauce

• 1 cup your favorite BBQ sauce
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp Worcestershire sauce
• 1/4 cup apple juice (for spritzing, optional)

For the Grill

• 1 tbsp neutral oil (for grates)
• 1–2 fist-sized chunks of hickory or apple wood (optional for smoke)

How to Cook The Best Barbecued Pork Steaks (Step-by-Step)

Step 1: Season the BBQ Pork Steaks

1. In a small bowl, mix the brown sugar, salt, smoked paprika, pepper, garlic powder, onion powder, mustard powder, and cayenne.
2. Pat the pork steaks dry. Sprinkle the rub evenly on both sides (about 1–1.5 tbsp per steak). Gently press to adhere.
3. Let the steaks sit at room temperature for 20–30 minutes to let the rub hydrate. Meanwhile, stir together the BBQ sauce, vinegar, honey, and Worcestershire.

Step 2: Set Up a Two-Zone Grill for Barbecued Pork Steaks

1. Preheat a grill for two-zone cooking: one hot direct side (450–500°F) and one cooler indirect side (275–300°F). On charcoal, bank the coals to one side; on gas, set one burner high and one low/off. Add wood chunks for smoke if using.
2. Clean and oil the grates with the neutral oil to prevent sticking.

Step 3: Sear the Pork Steaks Hot and Fast

1. Place steaks over direct heat and sear 3–4 minutes per side until well browned with grill marks.
2. Optional: Lightly spritz with apple juice after searing to keep the surface moist.

Step 4: Finish the Barbecued Pork Shoulder Steaks Low and Slow

1. Move steaks to the indirect side. Brush with a thin layer of the BBQ mop/sauce. Close the lid and cook 25–35 minutes, maintaining 275–300°F indirect.
2. Brush with sauce again in the last 5–10 minutes to set a glossy, sticky glaze.
3. Cook until the internal temperature is 185–195°F for tender, silky bites with rendered collagen. Note: The USDA minimum safe temp for pork is 145°F with a 3-minute rest, but shoulder steaks eat best when taken higher for tenderness.
4. Transfer to a platter, tent loosely with foil, and rest 10 minutes before serving.

Notes & Helpful Tips

• Two-zone grilling is the secret to sear-then-tender results; learn the method here: Serious Eats two-zone grilling guide.
• Shoulder steaks have lots of connective tissue; taking them to 185–195°F melts collagen and makes them succulent, not dry.
• If you prefer a sliceable, chop-like texture, stop at 145–150°F and rest 5–10 minutes—just expect a firmer chew.

Flavor Variations for Barbecued Pork Steaks

• Sweet Heat: Add 1 tsp chipotle powder to the rub; finish with a spicy-sweet sauce by stirring 1–2 tsp hot sauce into the mop.
• Herb & Garlic: Swap smoked paprika for sweet paprika and add 1 tbsp finely chopped fresh rosemary to the rub; glaze lightly with olive oil and lemon instead of BBQ sauce.
• Asian-Inspired: Replace BBQ sauce with 3/4 cup hoisin + 1 tbsp soy sauce + 1 tsp toasted sesame oil; sprinkle sesame seeds and scallions to serve.

Required Equipment

• Charcoal or gas grill (with lid)
• Instant-read thermometer
• Tongs and a basting brush
• Aluminum foil and sheet pan
• Heat-resistant gloves (optional)

Storage & Reheating

• Refrigerate: Store cooled pork steaks in an airtight container up to 3–4 days.
• Freeze: Wrap tightly and freeze up to 2–3 months. Thaw overnight in the fridge.
• Reheat (best): Cover with foil and warm in a 300°F oven with a splash of apple juice or broth for 10–15 minutes, or until warmed through.
• Skillet/Grill: Reheat over medium-low with a little sauce to keep moist; avoid high heat to prevent drying.

What to Serve with The Best Barbecued Pork Steaks

• Creamy coleslaw or vinegar slaw
• Grilled corn on the cob or elote
• Smoky baked beans or charred green beans
• Buttery cornbread or toasted brioche buns
• Pickles and sliced onions for a tangy bite

Pro Tips for The Best Barbecued Pork Steaks

• Measure doneness, not just time: probe the thickest part and aim for 185–195°F for the most tender texture; the USDA lists 145°F as the safe minimum for pork with a 3-minute rest (USDA guidelines).
• Sauce late: Sugary sauces burn fast—glaze in the final 5–10 minutes to set a glossy crust without scorching.
• Keep it moist: A quick spritz of apple juice during the indirect phase and resting under loose foil preserves juiciness; learn why slow cooking breaks down collagen here: AmazingRibs pork shoulder science.

FAQs About Barbecued Pork Steaks

Can I use boneless pork chops instead?

Yes, but adjust the cook: sear 2–3 minutes per side over direct heat, then finish indirect to an internal temp of 145°F and rest 3–5 minutes. Chops lack the collagen of shoulder steaks, so don’t take them to 185°F.

Charcoal vs. gas—does it matter?

Both work well. Charcoal with a wood chunk adds deeper smoke, while gas is super convenient. Either way, a two-zone setup is key to sear then gently finish without burning.

How do I keep pork steaks from drying out?

Don’t over-sear, finish indirect, sauce late, and rest 10 minutes. Spritz during the indirect phase, and monitor internal temperature with an instant-read thermometer for precision.