- 1/4 cup paprika
- 3 tablespoons chili 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
- 1/3 cup grated onion
- 1/3 cup grated tart green apple
- 1 garlic clove, minced
- 1 cup ketchup
- 2/3 cup seasoned rice vinegar
- 1/2 cup apple juice
- 1/2 cup (packed) golden brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 14- to 16-ounce pork steaks (each about 3/4 to 1 inch thick)
- 1 disposable 11 3/4×8 1/2×1 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
- 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.