Russell McNeely
TVWBB Wizard
Today was my second time to cook pork steaks. First time wasn't very successful. After some recent posts by some of our resident experts and a little more research, I decided to give it another try. This time - much better results. These turned out great.
Thin, but large. They filled up the top grate on the 18.5". Two were seasoned with Head Country Rub and two with a homemade rub.
After 1.5 hours at 275 deg., they could be cut with a fork. Pecan was used for smoke.
Sauced with a mixture of KC masterpiece and apple juice and cooked for another 20 min.
No fancy plating tonight. Just meat, noodles, and KC masterpiece on the side.
These were a big hit with the wife and kids as well. My four-year-old said "that sure is some good rib meat!" Tonya found these on sale for $1.99/lb. Think I'll go back and get some more!
Thanks for looking!!
Thin, but large. They filled up the top grate on the 18.5". Two were seasoned with Head Country Rub and two with a homemade rub.
After 1.5 hours at 275 deg., they could be cut with a fork. Pecan was used for smoke.
Sauced with a mixture of KC masterpiece and apple juice and cooked for another 20 min.
No fancy plating tonight. Just meat, noodles, and KC masterpiece on the side.
These were a big hit with the wife and kids as well. My four-year-old said "that sure is some good rib meat!" Tonya found these on sale for $1.99/lb. Think I'll go back and get some more!
Thanks for looking!!
