ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your Pork Blade Steaks, start by applying your BBQ Rub to both sides of your pork steaks. If you'd like you can use an optional binder like mustard, extra virgin olive oil, or even hot sauce. Once your pork steaks have been seasoned with your BBQ rub let them at room tempreture while you get your grill set to between 250-275F.
With your tempreture sitting between 250-275, place your pork steak on to the grill opposite the coals. Next add in an optional piece of hardwood for added smoky flavour. I used cherry which is one of my favourites when smoking pork. Once everything is on the grill close the lid and begin to smoke your pork blade steak until your rub is set with a nice mahogany color.
After around 3 hours your pork steaks should have the right color and smokiness. At this point, remove them from the grill and lay them on some foil. Next, apply your favourite BBQ rub that is thinned down with apply cider vinegar then tightly wrap your pork steaks then place them back on the grill to continue to cook until probe tender. This will be around 200-205F.
Once the pork blade steaks are probe tender open up your foil then place the prok steaks over the direct coals and sear for about 30 seconds on each side to add a little more depth of flavour. Once your pork steaks have been seared, remove them from the heat then let rest a couple minutes before slicing in and enjoying your feast!