DaleW
TVWBB Pro
Found a pack of country style ribs at the grocery, but they were huge. Looked like pork steaks to me so I grabbed them and put them in Stubb's overnight.
After that some of my favorite pork rub. This rub has no salt. I usually salt the meat then apply the rub. In this case I thought the Stubb's was enough salt. Turns out I was wrong; a little more salt with the rub would have been better.
Prepping the grill. I've seen a few posts from folks asking about keeping temps low on the kettle. Here's how I do it. Make a "hole" in the bank of charcoal and put 20 or so lit briquettes in it. Not sure if thats exactly Mr. Minion's method, but it's close. Then manage vents (top and bottom) to keep dome around 300. Thanks to Jim Lampe for his advice on the right temp for the pork steaks!
Pork is on with the last of my pecan for smoke.
This was about an hour into the cook. Temp holding good! I have a 26.75, so I can't say if it's easier or harder with a 22.5.
Ready to be sauced.
Surfer Dude is painting the steaks with the sauce he made. Left over marinade simmered then he added some stuff. It was very good!
Table is set. I think I snapped the pic before the red beans and rice made it to the table.
OK so these were pretty good. I already mentioned the salt thing. It also turns out these were the end cuts from 5 different shoulders. So they were mostly bone! Next time I will have the butcher cut me steaks from one shoulder! And I'm definitely trying again!
After that some of my favorite pork rub. This rub has no salt. I usually salt the meat then apply the rub. In this case I thought the Stubb's was enough salt. Turns out I was wrong; a little more salt with the rub would have been better.
Prepping the grill. I've seen a few posts from folks asking about keeping temps low on the kettle. Here's how I do it. Make a "hole" in the bank of charcoal and put 20 or so lit briquettes in it. Not sure if thats exactly Mr. Minion's method, but it's close. Then manage vents (top and bottom) to keep dome around 300. Thanks to Jim Lampe for his advice on the right temp for the pork steaks!
Pork is on with the last of my pecan for smoke.
This was about an hour into the cook. Temp holding good! I have a 26.75, so I can't say if it's easier or harder with a 22.5.
Ready to be sauced.
Surfer Dude is painting the steaks with the sauce he made. Left over marinade simmered then he added some stuff. It was very good!
Table is set. I think I snapped the pic before the red beans and rice made it to the table.
OK so these were pretty good. I already mentioned the salt thing. It also turns out these were the end cuts from 5 different shoulders. So they were mostly bone! Next time I will have the butcher cut me steaks from one shoulder! And I'm definitely trying again!
