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Interesting about your rub flavors assessment, flavor profiles. Thanx.

Remove the membrane but don't throw it out!! Dredge it in your rub and smoke it along side the ribs. It gets done a lot earlier and it's awesome to snack on while you're smoking

Where did ytou get the wrap for your BBQ? I grew up in CO so would love that!

Is that alien technology you are using to probe those butts?

Those 4 pork steaks need at least a 24oz bottle of sauce. Mauls is OG sauce it is much thinner than sweet baby ray.

Bro needs 3 sauce layers

As a native STL’ian of 41 years, you did a good job representing what our pork steaks are about working with your wife’s memories of what her father used to do. Don’t tell her next time or maybe you’ve already figured this out but season all the pork steaks with seasoned salt, garlic powder, and onion powder. That’s the ticket and puts that razzle dazzle in the meat. I personally like to use about 50% sweet baby rays with about 25 to 30% yellow mustard about 10 to 15% honey that’s the key for that crispiness on that fat that gives you that pork candy brother. Then lastly Frank or whatever hot sauce you like to your own taste you’re not trying to make a spicy sauce, but it just adds a little pizzazz to the whole affair. Also, if you would have used Weber briquettes (which I get ripping the sane way you do your lump, no fluid in a chimney with whatever paper I have laying around) you would’ve been able to keep that heat up as long as you wanted it to be kept up at the end there when you were trying to get that char char. 👌🏼 And let’s just be honest here a pork steak is kind of like pizza. I’ve never really had a bad one, but maybe I’m just lucky.

Resting is definitely important.

uh. where is the MAULLS

I remember back in the day Evereybody hated rectec A lot of haters for some reason

That's exactly what dad did..

just FYI, i was subscribed to your woodworking channel, but then you blocked me (why?) and that's why i unsubscribed.

I have used most of Meat Church rubs and After about two years, I have to say that the black label Gospel has become my favorite over time... Pork Chops, CHicken, Butts... its just perfect.

Dude. First video of yours I’ve seen. #1 I also love those quite early mornings with the smoke rolling, family asleep. #2 I always journal my cooks, if I adjust my vents, spritz, goof ups, etc. -- #3 I’m big on layering The Gospel and Honey Hog Hot. I add a bit of the honey hog hot when I wrap also or sprinkle into my shredded meat.

That meat would probably make a pretty nice, meat bicycle, Vault Hunter.

We are big fans of Meat Church! We have all of them and cook with them alot! Nice grills

To keep track of three different rubs on your ribs, simply take a photo of all three along with the bottles of rub next to each rack...and then use tooth picks to mark each rack. Three tooth picks in one, two in the next, and finally one in the last. I've been doing it this way for years.

👍👍👍👍👍

👍👍👍👍👍👍hmmmmm, didnt know about this channel

You got robbed! $4.49 a pound is too much to pay! I got mine from Schnucks at $1.59 a pound. This is gourmet pleb food!

No rest puts out okay to fine meat…resting gives you great to superb

Great video!

Where did you get the Colorado lid. I want it for my 590 lol

I've used the Gospel rub on pork ribs - it beat anything else I've made....the ribs just disappear - my son suggested no sauce, so I made him a rack without - blew my mind. No sauce w/gospel was outta this world.

Use 3 parts Maull's Original mixed with 1 part Fanta Orange soda instead of Sweet Baby Ray's. You'll thank me later.

Awesome video. love the rub comparison. Trader Joe's coffee garlic rub A++

Oh look another Californian in Colorado

i see you got rid of the Kpex

THANKS FOR THE SHORT

Why the switch from the Lang?

I want a bite 😂

What kind of grill is that?

Looks good 👍. I really like your smoker. Thanks for sharing.

It’s too early to be this hungry, Damn it Mark!

Yum.

If you really want to do closest to St Louis pork steaks you can you got to use Maull's barbecue sauce... And have a Budweiser close by.

I've been cooking pork steaks in St. Louis for around 40 years. The ones you have made in this video look delicious. The funny thing about pork steaks in St Louis is that a good number of people simply burn them on the grill--that's it. And then maybe sauce maybe not. These people wash it down with beer and don't seem to have particularly discriminating palates. That's OK. To each his own. However, many of us follow what is truly a St. Louis ritual: burn them on the grill, then place them in beer and BBQ sauce in a tin foil pan sealed with foil. Set the oven at 250 and go for three hours. Some say two hours, but two hours is not enough (nor is 2.5 hours). Once you hit the three hour mark the steaks become tender, and by 3.5 hours you've got the real McCoy!

Clicked on this without thinking anything about the name “tww bbq” and about 30 seconds in was thinking “this guy sounds just like the wood whisperer”

LOL, I was watching your video and kept thinking I know this voice. Then you said "Wood Whisperer". I watched loads of your W.W. videos. years back. Great to see you again and in a new genre. Keep up the great smoking vids. Thanks for the memories.

Dude...Marc you f*cking rock!! Your my favorite wood-man!

Next time use Maul's Barbeque Sauce and add a can of Beer. Trust me.. It makes a difference.

Sweet Baby Ray's? Sweet Baby Jesus NO! I grew up in West St. Louis County. I now live in the BBQ capital of the world (KC for you folks that are mislead about TX). A true St. Louis resident would use Mauls Original (now called Classic), preferably made with sugar instead of High Fructose Corn Syrup. If you want it thinner, you pour a half a bottle of Budweiser in it. Cook until the meat starts to pull off the bone, then turn. Cook for a few minutes more, then start your sauce. To add a KC taste to it, put hickory chunks in at the beginning of the cook phase. Put the sauce in a metal container over the fire, or off to the side when you do the turn of the meat. Apply sauce with brush on one side, then flip. Repeat until you have a nice coating or you're out of sauce, whichever comes first. I also prefer briquets, as its easier to control temperature, but I have used both.

Hey Marc, I think There are a lot of different ways to cook pork steaks. One way that my wife uses is to do a quick sear on the meat (both sides) to get the grill marks and right color. Then you put it in a shallow pan… Cover in barbecue sauce… top with foil and cook at 275 degrees for 3 hours (for a thick cut pork steak). The meat will have that “infused” flavor that Nichole talked about and be incredibly tender. I know… I know…. Not true grilling (called barbecuing in St Louis) but it’s delicious!!

Welcome to Missouri! I was told pork steaks were invented to be the poor man's steak. Having grown up on a hog farm - have eaten them all my life. Couple of tips I will share with you. On charcoal I like to sear them directly over the coals first. This seals them, then set them on the indirect side and add hickory wood chips. let them smoke for an hour or so. So good. Also if you can find it, try Blues Hog BBQ sauce on them. Put it on while smoking and it will carmelize (brown sugar and honey based sauce. Anyway - welcome - hope to see you on the other channel and meetup you have talked about.

Yo

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You did it right Marc. If pork steak isn’t Missouri’s state meat, it should be.

I’ve always seasoned my pork steaks with bbq seasoning and cooked then hot and fast. Add the bbq sauce the last few minutes. I take them off the grill at about medium to medium well.