Ingredients
2
tbsp coarse kosher salt
1
tbsp ground black pepper
2
thick bacon slices, finely chopped
1/3
cup grated tart green apple
2/3
cup seasoned rice vinegar
1/2
cup (packed) golden brown sugar
1/4
cup apple cider vinegar
2
tbsp Worcestershire sauce
1/4
tsp ground black pepper
4
14- to 16-ounce pork steaks (each about 3/4 to 1 inch thick)
1
disposable 11 3/4x8 1/2x1 3/4-inch aluminum pan for charcoal grill; 2 pans if using 2-burner gas grill; 3 pans if using 3-burner gas grill
4
cups applewood chips, soaked in water at least 30 minutes, divided
Market tip: Pork steak (also called blade steak) is an ideal cut for a long, slow smoking: It\'s a tougher piece of meat than a loin chop, so it will be tender after lengthy cooking. Plus, it has enough fat to prevent it from drying out. The pre-cut pork steaks available at some supermarkets will likely be too thin for this recipe. Instead, order a blade roast and have it sliced 3/4 to 1 inch thick.
Directions
1.
For magic dust: Mix ingredients in jar; seal.
2.
Do ahead: Can be made 2 months ahead. Store at room temperature.
3.
For barbecue sauce: Heat large saucepan over medium-low heat. Add bacon and sauté until golden, about 4 minutes. Add onion, apple, and garlic. Sauté 4 minutes. Add all remaining ingredients. Simmer until sauce begins to thicken, stirring often, about 10 minutes. Cool. Transfer to bowl, cover, and chill.
4.
Do ahead: Can be made 1 week ahead. Keep chilled.
5.
For pork: Sprinkle magic dust over both sides of steaks, about 1 1/2 tablespoons for each steak. Transfer to platter; cover and chill overnight.
6.
For final grilling: Transfer pork to clean platter. Thickly coat 1 side with sauce; sprinkle lightly with magic dust.
7.
Do ahead: Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.
8.
Remove pans from barbecue and prepare charcoal grills with fresh coals (medium heat), or heat gas grills to medium heat. Place pork on grill, sauce side up. Grill until heated through and sauce begins to caramelize, occasionally turning and brushing with more sauce, about 8 minutes. Slice pork and serve.
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