Smoky Grilled Pork Steaks with "Magic Dust"

Ingredients

• •¼ cup paprika
• •3 tablespoons chili powder
• •2½ tablespoons dry mustard
• •2 tablespoons coarse kosher salt
• •2 tablespoons sugar
• •2 tablespoons ground cumin
• •2 tablespoons granulated garlic
• •1 tablespoon cayenne pepper
• •1 tablespoon ground black pepper
• •2 slices bacon
• •⅓ cup grated onion
• •⅓ cup tart green apple
• •1 clove garlic
• •1 cup ketchup
• •⅔ cup seasoned rice vinegar
• •½ cup apple juice
• •½ cup golden brown sugar
• •¼ cup apple cider vinegar
• •2 tablespoons Worcestershire sauce
• •1 tablespoon yellow mustard
• •¼ teaspoon ground black pepper
• •¼ teaspoon cayenne pepper
• •4 steaks pork steaks
• •1 pan aluminum pan
• •4 cups applewood chips
• •soaked in water
• •divided

Cooking Instructions

1. 1.

   Mix ingredients in jar; seal.

   5 min

2. 2.

   Do ahead: Can be made 2 months ahead. Store at room temperature.

3. 3.

   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.

   20 min

4. 4.

   Do ahead: Can be made 1 week ahead. Keep chilled.

5. 5.

   Sprinkle magic dust over both sides of steaks, about 1 1/2 tablespoons for each steak. Transfer to platter; cover and chill overnight.

   10 min

6. 6.

   Transfer pork to clean platter. Thickly coat 1 side with sauce; sprinkle lightly with magic dust.

   5 min

7. 7.

   Do ahead: Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.

8. 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.

   15 min