Smoky Grilled Pork Steaks with "Magic Dust"

Ingredients for Smoky Grilled Pork Steaks with "Magic Dust"

• 40g paprika

• 3 tablespoons chilli powder

• 2 1/2 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 thick bacon slices, finely chopped

• 50g grated onion

• 50g grated tart green apple

• 1 garlic clove, minced

• 240ml ketchup

• 160ml seasoned rice vinegar

• 120ml apple juice

• 120ml (packed) golden brown sugar

• 60ml apple cider vinegar

• 2 tablespoons Worcestershire sauce

• 1 tablespoon yellow mustard

• 1/4 teaspoons ground black pepper

• 1/4 teaspoons cayenne pepper

• 4 14- to 450g 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

• 950ml applewood chips, soaked in water at least 30 minutes, divided

How to make Smoky Grilled Pork Steaks with "Magic Dust"

Mix ingredients in jar; seal.

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

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.

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

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

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

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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.