Ingredients for tonight’s dinner. Pork steak was marinated for 8 hours in Mojo Criolla. It was then seasoned
with John Henry’s Hot Texas Pig rub. I had the pork steak cut by my butcher as we like them this size.
Put into the Grid Iron at 160 for the first 30 minutes of smoke then the temperature was bumped to 225. I let
it go for 2.5 hours then I wrapped it in foil with a 50/50 mixture of Blues Hog Original and Tennessee Red.
Here it is finished after 1 hour in foil and 15 minutes out of foil.
Here’s your plate!
Awesome spicy tasting pork steak! The combination of the rub, sauce and wrapping brought out some great
spicy flavors. If this would have been a smaller pork steak then I would have just grilled it hot and fast. The
way I did it here it stays tender and juicy. I treat these thick pieces like a small pork butt.
