Pork Steaks

Dry-rubbed barbecue pork steaks.

Jonathan Gayman

Pork steaks, cut from the shoulder of the pig, are a classic cookout item in St. Louis. Find Bolyard's tips on what to tell your butcher here.

Dry-Rubbed Barbecue Pork Steaks

Serves | 4 |

Pork Steaks

  • ¼ cup sugar
  • ½ cup kosher salt
  • 2 quarts water
  • 4 ¾-inch-cut pork steaks

Dry Rub

  • 1½ Tbsp whole fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp whole black peppercorns
  • 1 tsp ground coriander
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ¹⁄3 cup kosher salt
  • 2 Tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper

| Preparation – Pork Steaks | Dissolve sugar and salt in water and chill. Submerge pork steaks in brine for 10 hours or overnight. Remove pork steaks from brine and dry on a wire rack in refrigerator for 1 hour.

| Preparation – Dry Rub | Heat smoker to 200°F to 225°F. In a medium saucepan on medium heat, toast fennel, cumin, peppercorns and coriander until fragrant. Grind in a spice grinder or mortar and pestle until fine. In a medium bowl, combine spice mix with remaining ingredients. Rub pork steaks with dry rub on all sides, about ½ cup per pound of meat. In a smoker, smoke pork steaks for 4½ hours. Remove from smoker and wrap in plastic wrap; rest for 30 minutes. Serve alongside Tallow-Grilled Asparagus with Harissa Spices.

Beer Pairing: Aecht Schlenkerla Rauchbier Märzen

Although I wouldn’t sit poolside sipping one, there are few beers that complement smoked pork better than a smoked märzen, or Oktoberfest. The smoked meat and smoked malts pair up perfectly and make the smoked paprika pop. Caramelized, the sweet brown sugar – the foundation of the dry rub – clings to the toasty caramel notes found in this crisp, amber lager.