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St. Louis Barbecue Pork Steaks

Sue Lau
Prep Time 15 mins
Cook Time 45 mins
Course Main Dish
Cuisine United States


  • 3-4 pounds pork shoulder blade steaks or pork butt steaks
  • Sauce Ingredients:
  • 15 ounces tomato sauce
  • 11.5 ounces tomato juice
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1-1/2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Louisiana pepper sauce
  • 2 teaspoons paprika
  • 1/2 teaspoon celery seed
  • 1 tablespoon butter to reduce foaming


  • Simmer sauce ingredients for 15 minutes
  • Prepare grill for indirect cooking (coals or burners on one side only).
  • Season pork steaks with salt, pepper, and garlic powder or bbq rub.
  • Grill pork steaks over indirect moderate heat, basting with some watered down sauce (1/2 cup sauce mixed with half cup water or lager beer) until cooked through, basting with undiluted bbq sauce the last five minutes or so to get it to set on the meat and stick.


Yield 3 cups sauce
Keyword Grilling