Head Country


Head Country

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Mop Sauce Pork Steaks

We're big fans of the BBQ glaze around here, but we'd never turn down a rich, sweet-and-savory mop sauce. A mop sauce is less viscous than BBQ sauce, washing over the meat and caramelizing in thin layers as it cooks. The result is layered sweet, smoky flavor, a light bark, and brag-worthy color. Whatever your favorite flavor of Head Country Bar-B-Q sauce is, it'll be perfect in this mop sauce. Though we will say, our Honey sauce really shines here.



Head Country Championship Seasoning, Original
Head Country Bar-B-Q Sauce, Original
Pork butt sliced into steaks
Apple cider vinegar

Cooking Instructions

Preheat your smoker to 225-275 degrees F.

Pat meat dry. Apply seasoning liberally to all sides.

Place pork steaks in the smoker. Set a timer to flip meat every hour.

To create the mop sauce, in a medium bowl mix 1/2 C. Head Country Bar-B-Q sauce, 1/2 C. apple cider vinegar, and 1/2 C. water. I made about a cup and a half of it so a 1/2 of a cup of each.

Once the internal temperature of the steaks hits about 160 degrees F (this can take a few hours), begin mopping the steaks with the mop sauce every 15-20 minutes.

Remove the steaks from the smoker once their internal temperature hits about 200 degrees F. Allow the steaks to rest 30 minutes before serving. Enjoy!