Bob Mannecke’s St. Louis Pork Steak

4 PORK STEAKS CUT FROM A BONLESS BOSTON BUTT
¼ CUP BROWN SUGAR
¼ CUP GROUND BLACK PEPPER
¼ CUP KOSHER SALT
2 TABLESPOONS GRANULATED GARLIC
1 TEASPOON CRUSHED PEPPER FLAKE OR MORE TO TASTE

8 CORN NIBBLETS – CORN SHUCKED AND CUT IN HALF TO CREATE MINI CORN ON THE COB
½ CUP BUTTER MELTED
1 TABLESPOON GARLIC SALT OR MORE TO TASTE

IN A BLENDER ADD BROWN SUGAR, BLACK PEPPER, SALT, AND GARLIC.
BLEND QUICKLY UNTIL COMBINED AND DUMP INTO A BOWL.
ADD RED PEPPER FLAKE AND MIX WELL.

PUT STEAKS ON GRILL AND GRILL TURNING TO MAKE NICE GRILL MARKS.
TAKE OFF GRILL AND PLACE ON A SHEET OF FOIL LARGE ENOUGH TO WRAP STEAK COMPLETELY.
SPRINKLE RUB ON BOTH SIDES WRAP STEAK AND PUT ON GRILL INDIRECT HEAT FOR 2 HOURS OR UNTIL FORK TENDER.
MIX IN A BOWL MELTED BUTTER AND GARLIC SALT RESERVE FOR CORN.

WHEN STEAKS ARE DONE PUT CORN NIBBLETS ON THE DIRECT HEAT OF GRILL TURNING UNTIL DONE ON ALL SIDES. TAKE OFF GRILL AND BRUSH ON GARLIC BUTTER.
SERVE TOGETHER AND ENJOY