Nothing says summer like smoky, sticky Barbecued Pork Steaks sizzling on the grill. This isn’t your average grilled pork recipe; it’s bold, flavorful, and dripping with that sweet-savory barbecue goodness we crave when the sun’s out and the drinks are cold.

These pork shoulder steaks are marinated in beer, coated in a smoky spice rub, and finished with a caramelized BBQ glaze. The result? A sticky BBQ pork dish that’s equal parts tender, tangy, and finger-lickin’ fantastic. Whether planning a weekend barbecue or just wanting to shake up your weeknight dinner routine, this summer grill dinner is a sure hit.

Why You’ll Love These Barbecued Pork Steaks

The beer marinade makes them ultra juicy and flavorful
A no-fuss spice rub delivers smoky, sweet depth
Perfectly charred outside with tender, juicy insides
An easy summer grill dinner that feeds a crowd

Ingredients You’ll Need

3 pounds pork shoulder steaks (1.36 kg)
24 ounces of light beer (710 ml)
8 ounces sweet barbecue sauce (240 ml)

For the Spice Rub:

3 tablespoons brown sugar (36 g)
2 tablespoons smoked paprika (14 g)
1 tablespoon onion powder (7 g)
1 tablespoon garlic powder (7 g)
1 teaspoon chili powder (2 g)
1 teaspoon salt (5 g)
1/2 teaspoon black pepper (1 g)

Optional Basting Liquid:

8 ounces light beer (240 ml)
8 ounces apple juice (240 ml)

How to Make Them

Place pork steaks in a shallow dish or zip-top bag. Pour in beer and marinate at least 1 hour or overnight.
Preheat grill to medium or medium-high heat.
Remove pork from the marinade and pat dry.
Combine all spice rub ingredients and coat both sides of pork steaks evenly.
Let rest 10 minutes at room temperature.
Grill pork steaks for 20–25 minutes per side, turning occasionally.
Baste with beer-apple juice mixture while grilling, if using.
In the last 5–10 minutes, brush with BBQ sauce and let it caramelize.
Remove from the grill and let rest briefly before serving.

Tips for Juicy, Flavorful Pork Steaks

Don’t skip drying the pork—it helps the rub stick and the meat sear better.
Use a meat thermometer if you’re unsure—aim for 145°F (63°C).
Move steaks to direct heat during the last few minutes for more char.
Letting the meat rest ensures every bite is tender and juicy.

From Olivia’s Backyard BBQ Files

This recipe has become our go-to for summer parties. The first time I made it, I served the pork on a big wooden board with grilled corn, and it was devoured in minutes. My husband declared it “better than any rib joint,” and my kids happily got sticky fingers without complaint. It’s now part of our official BBQ rotation, right next to my lemonade pitcher and watermelon wedges.

What to Serve with It

Grilled corn on the cob or baked beans
Creamy coleslaw or potato salad
Fresh watermelon or peach slices
Iced tea or a cold beer for grown-up pairings

How to Store Leftovers

Leftover pork steaks can be stored in an airtight container in the fridge for up to four days. To keep them juicy, reheat them in a skillet with a splash of broth or BBQ sauce. You can also shred the meat for sandwiches or tacos.

FAQs

Can I use a different cut of pork?

Sure—pork chops work too, though shoulder steaks stay juicier during long grilling.

Can I make this in the oven?

Yes! Bake at 375°F (190°C) for about 45 minutes, then broil briefly with BBQ sauce.

Is it spicy?

Not overly. But feel free to add extra chili powder or cayenne if you like heat.

One Bite and You’re Hooked

These Barbecued Pork Steaks are everything you want in a grilled pork recipe—juicy, sticky BBQ pork perfection with smoky flair. Whether you’re cooking for a crowd or keeping it simple with your family, this summer grill dinner is bound to become a repeat favorite.

The Best Barbecued Pork Steaks: A Sticky, Juicy Summer Grill Classic

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Author: Olivia Hartwellen
Total Time: 1 hour (plus marinade time)
Yield: 4–6 servings 1x

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Description

Barbecued Pork Steaks are a summer grilling essential—thick, juicy pork shoulder steaks soaked in beer, rubbed with smoky spices, and finished with a sticky-sweet BBQ glaze. Perfect for backyard cookouts, this bold and flavorful dish guarantees tender, charred pork with crowd-pleasing results every time.

Ingredients

Scale

3 pounds pork shoulder steaks (1.36 kg)
24 ounces light beer (710 ml)
8 ounces sweet barbecue sauce (240 ml)

Spice Rub:

3 tablespoons brown sugar (36 g)
2 tablespoons smoked paprika (14 g)
1 tablespoon onion powder (7 g)
1 tablespoon garlic powder (7 g)
1 teaspoon chili powder (2 g)
1 teaspoon salt (5 g)
1/2 teaspoon black pepper (1 g)

Optional Basting Liquid:

8 ounces light beer (240 ml)
8 ounces apple juice (240 ml)

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Instructions

Place pork steaks in a dish or zip-top bag. Add beer and marinate for at least 1 hour (or overnight).
Preheat grill to medium/medium-high heat.
Remove pork from marinade and pat dry.
Mix all rub ingredients and coat steaks thoroughly.
Let rest for 10 minutes.
Grill steaks for 20–25 minutes per side, turning occasionally.
Baste with beer-apple juice mixture while cooking (if using).
Brush with BBQ sauce during final 5–10 minutes to caramelize.
Remove from grill and rest briefly before serving.

Notes

Dry meat before seasoning for better sear and rub adhesion.

Aim for internal temp of 145°F (63°C) for doneness.

Move to direct heat at the end for extra char.

Resting helps juices redistribute for tender results.

Prep Time: 10 minutes
Cook Time: 45–50 minutes
Category: Main Dish
Method: Grilled
Cuisine: American BBQ