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In Reply to: St. Louis Style Pork Steak posted by Tn Hank on February 15, 2016 at 19:51:06:
Pork Steaks respond well to the rib method of 3-2-1. Of course those times will change based on your cooking temp and steak thickness. My steak of choice is anything over 1". I wrap at 165ish and put two steaks together in one "foil pack" with some brown sugar and sauce. Essentially they are a pork butt so they are tender at 195-200, again based on your cooking temp. Higher cooking temp = higher done temp. I re-sauce and put them back on the grill for the sauce to set and get some color.
But to answer your question, I always start direct to get some grill marks and color. No more than a couple minutes each side then I go with the rib method indirect.
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