Smoked Pork Steaks & Country-Style Ribs Recipe for Tender BBQ

To many, pork butt means pulled pork, but smoked pork steaks and country-style ribs cut from pork butt are exceptional in their own right.

These cuts have enough fat to stay moist during long cooking, which makes them perfect for smoking until tender. They shine on the grill or smoker, but I prefer smoking them low and slow for the best flavor.

If pork steaks aren’t available at your store, buy a bone-in pork butt and ask your butcher to slice it about 3/4 to 1 inch thick. Country-style ribs are simply extra-thick pork steaks cut into roughly 2-inch strips. Both cuts are full of flavor and worth trying.

• Prep Time: 20 minutes
• Cook Time: 3-4 hours
• Smoker Temp: 225°F
• Meat Finish Temp: 175-180°F
• Recommended Wood: Apple and/or Pecan

• 3-4 lbs pork steaks and/or country-style ribs
• Dry rub of your choice (I use Jeff’s rub)
• Barbecue sauce for finishing (I use Jeff’s sauce)
• Honey (optional, helps the rub stick and adds sweetness)
• Seedless blackberry jelly or jam (optional, for a sweet glaze)

Lay the pork steaks or country-style ribs on a pan or baking sheet for easy cleanup.

I usually use a light coat of mustard or another binder to help the rub adhere, but it’s optional. This time I warmed a bit of honey and brushed it on to add sweetness and help the rub stick—pork and sweet pair well together.

If the pork sits at room temperature a few minutes it absorbs the binder better. Drizzle warmed honey over the meat and spread it with a brush or with clean hands.

Sprinkle a generous layer of rub over all sides of the meat and wait until it looks slightly wet. These hearty cuts can take a lot of seasoning and they have great natural flavor on their own.

For the pork steaks I tried a different approach: a thin base of seedless blackberry jelly before applying the rub. It adds a fruity note and caramelizes nicely in the smoke. (Note: jelly can stain hands while you work—totally worth it.)

After coating with jelly, apply the rub on both sides and wait for the surface to appear slightly wet before moving them to the smoker.

Note: Rubbing the meat the night before lets the seasoning penetrate more deeply, but if you’re pressed for time you can rub and smoke immediately. Both approaches work well.

Set your smoker to about 225°F. I keep the temperature low to allow the steaks and ribs more time in the smoke, which enhances flavor. You can cook them hotter if needed, but low and slow produces the best results.

Use indirect heat to avoid burning the rub or sauce. If your smoker has a water pan, use it to help stabilize temperature and humidity.

If your cooker didn’t come with a water pan, it may still be possible to use one, but it’s not required. The main goal is to maintain a stable, indirect heat zone. You can achieve this on a three-burner gas grill by lighting the outer burners and placing the meat in the center, or on a Weber kettle by arranging coals to the sides with the meat in the middle and a water pan beneath.

While a dedicated smoker is ideal for authentic smoky flavor, you can still get excellent results on other grills if you control heat and smoke carefully.

Place the meat directly on the grate for the best smoke exposure.

Close the lid and maintain a thin, steady smoke for at least two hours, or for the entire cook if you want a stronger smoke flavor. Expect 3–4 hours for the meat to reach 165–175°F; for maximum tenderness aim for about 175–180°F. Cooking time depends on the thickness of the cuts.

About an hour before the end of the cook, brush on your barbecue sauce and flip the meat to glaze both sides.

When the internal temperature reaches roughly 175–180°F and the meat is tender, transfer it to a serving tray and serve immediately.

1. If pork steaks aren’t available, ask your butcher to slice a pork butt ¾–1 inch thick.
2. If you’re short on time, cook at about 275°F and the meat can be ready in roughly 90 minutes.
3. Country-style ribs are simply very thick pork steaks cut into strips.
4. Some stores sell country-style ribs cut from pork loin; those are different from true country-style ribs taken from the butt—if uncertain, follow note #1.
5. For a nice crust, smoke until about 165°F, then sear on a very hot grill for a couple of minutes per side. Baste with sauce and serve.
6. Thin steaks (around ½ inch) still smoke and grill well—adjust cooking time accordingly.

Printable Recipe

Smoked Pork Steaks and Country Style Ribs

Smoked pork steaks and country-style ribs from pork butt are full of flavor and ideal for low-and-slow smoking.

Prep Time20 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 20 minutes mins

Servings: 4 -6

Ingredients

• ▢ 3-4 lbs of pork steaks and/or country-style ribs
• ▢ Dry rub (or Jeff’s original rub)
• ▢ Barbecue sauce for finishing
• ▢ Honey (optional)
• ▢ Blackberry jelly or jam (seedless, optional)

Instructions

Prepare Meat for Smoking

• Drizzle warmed honey over country-style ribs or pork steaks and spread evenly with a brush or your hands.
• Sprinkle a generous amount of dry rub on all sides of the meat.

Smoke Cook Country-Style Ribs and Pork Steaks

• Set the smoker to about 225°F and maintain indirect heat.
• Place the meat directly on the smoker grate.
• Smoke until the internal temperature reaches 175–180°F for tender results (expect 3–4 hours; times vary with thickness).
• About an hour before done, brush barbecue sauce onto the meat to glaze.
• When finished, remove and serve immediately.