Saint Louis-Style Pork Steaks

barbecuebible.com

Barry

subheading: For the rub:

2 teaspoons coarse salt (sea or kosher)

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon marjoram

1 teaspoon freshly ground black pepper

1 teaspoon dried parsley flakes

1 teaspoon dried rosemary, crumbled

1 teaspoon cornstarch

½ teaspoon dried thyme

½ teaspoon paprika

subheading: For the barbecue sauce:

2 cups brown sugar

⅓ cup granulated sugar

1 ¼ cups ketchup

½ cup apple cider vinegar

1 ½ tablespoons Worcestershire sauce

6 ½ cups apple juice

1 ¼ tablespoons kosher salt

½ tablespoon freshly ground black pepper

½ teaspoon granulated garlic

½ teaspoon onion powder

½ teaspoon ground allspice

¼ teaspoon ground cinnamon

¼ teaspoon chipotle chile powder

¼ teaspoon mild curry powder

2 pork bone-in pork shoulder (blade steaks), each about 1 ½ pounds and at least 1-inch thick

subheading: You’ll also need:

Apple wood chips; rimmed sheet pan and wire rack

Directions at barbecuebible.com

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