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Pork T-Bone Steaks with Whiskey Barbecue Sauce


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  • Rub:
  • Servings: 4
  • 2 Tsp paprika
  • 1 tsp light brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cloves
  • Pinch ground cayenne pepper
  • Sauce:
  • 1/3 cup bottled steak sauce
  • 1/3 cup ketchup
  • 1/4 cup aged Scotch whiskey
  • 2 Tbs Dijon mustard
  • 2 Tbs light brown sugar
  • 1/2 tsp granulated onion
  • Kosher salt
  • Freshly ground black pepper
  • 4 port T-bone steaks, 10 to 12 ounces each and about 1-1/4 inches thick
  • Peanut oil
  • 1 lg handful hickory chips, soaked in water for at least 30 minutes


Servings 1
Adapted from


Step 1

1. In a small bowl mix the rub ingredients.
2. In a small, heavy-bottom saucepan whisk the sauce ingredients. Bring to a boil over high heat, and simmer over very low heat for 20 minutes, stirring frequently. Season to taste with salt and pepper.
3. Lightly coat the steaks on both sides with oil. Season with the rub, pressing the spices into the meat. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.
4. Drain the hickory chips and scatter them over charcoal. Brush the cooking rate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, until well marked, 6 to 8 minutes, turning once and swapping their positions as needed for even cooking. Then move the steaks over indirect high heat and continue grilling, with the lid closed, until the meat is pink and juicy, 2 to 4 minutes. Remove from the grill and let rest for 3 to 5 minutes. Warm the sauce over direct heat. Serve the steaks warm with the sauce on the side.

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