Smoky Grilled Pork Steaks with "Magic Dust"

Ingredients

• 0.3 cup apple cider vinegar 
• 0.5 cup apple juice 
• 2 slices bacon thick finely chopped
• 0.3 teaspoon ground pepper 
• 3 tablespoons chili powder 
• 2 tablespoons kosher salt 
• 2.5 tablespoons ground mustard dry
• 1  garlic clove minced
• 0.5 cup brown sugar packed ()
• 2 tablespoons sea salt 
• 2 tablespoons ground cumin 
• 0.3 teaspoon pepper black
• 1 cup catsup 
• 0.3 cup onion grated
• 0.3 cup paprika 
• 56 ounce pork steaks (each)
• 0.7 cup seasoned rice vinegar 
• 2 tablespoons sugar 
• 0.3 cup apple green grated
• 2 tablespoons worcestershire sauce 
• 1 tablespoon mustard yellow

Equipment

• bowl
• sauce pan
• grill

Directions

1. Mix ingredients in jar; seal.
2. Do ahead: Can be made 2 months ahead. Store at room temperature.
3. Heat large saucepan over medium-low heat.
4. Add bacon and sauté until golden, about 4 minutes.
5. Add onion, apple, and garlic. Sauté 4 minutes.
6. Add all remaining ingredients. Simmer until sauce begins to thicken, stirring often, about 10 minutes. Cool.
7. Transfer to bowl, cover, and chill.
8. Do ahead: Can be made 1 week ahead. Keep chilled.
9. Sprinkle magic dust over both sides of steaks, about 1 1/2 tablespoons for each steak.
10. Transfer to platter; cover and chill overnight.
11. Transfer pork to clean platter. Thickly coat 1 side with sauce; sprinkle lightly with magic dust.
12. Do ahead: Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.
13. Remove pans from barbecue and prepare charcoal grills with fresh coals (medium heat), or heat gas grills to medium heat.
14. 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.