Remove the pork steaks from the refrigerator 30 to 45 minutes before cook time and pat them completely dry with paper towels. Moisture on the surface will steam instead of bark, and we are not in the steaming business. Coat each steak lightly with yellow mustard on both sides - this acts as a binder and will cook off completely, leaving zero mustard flavor behind. Do not skip this step.

Mix your dry rub by combining the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne, and dried oregano in a small bowl. Stir until fully combined. Apply the rub generously to all surfaces of each steak - top, bottom, and edges. Press the rub firmly into the meat with your hands so it adheres well to the mustard binder. Let the steaks sit at room temperature while you fire up the grill.

Fire up the grill for a two-zone setup. If using a kettle grill, light a full chimney of charcoal and pour the coals to one side of the grill once they are covered in gray ash. This gives you a direct heat zone and an indirect zone. Add two to three chunks of apple or cherry wood directly onto the coals. You are targeting a grate-level temperature of 250 to 275 degrees Fahrenheit on the indirect side. Place an aluminum drip pan on the indirect side under where the steaks will sit.

Mix your mop sauce by whisking together the apple cider vinegar, water, Worcestershire sauce, and hot sauce in a small bowl or jar. Set this next to the grill with your basting brush. The mop keeps the surface moist during the long cook and helps build layers of tangy flavor that complement the richness of the pork shoulder fat.

Place the seasoned pork steaks on the indirect side of the grill, away from the direct coals, with the lid closed and vents adjusted to maintain 250 to 275 degrees Fahrenheit. You should see thin blue smoke wisping from the vents - that is clean smoke doing its job. Thick white billowing smoke means something is smoldering wrong, so adjust your airflow. Let the steaks cook undisturbed for the first 30 minutes so the rub can set and the early bark formation can begin.

After 30 minutes, open the lid and apply your first coat of mop sauce using the basting brush, lightly coating both sides. Close the lid and continue cooking. Repeat this mop application every 20 to 30 minutes throughout the low and slow phase. Add fresh charcoal as needed to maintain your temperature - a fully loaded chimney of lit coals added to one side of the grill as the original coals fade will keep you in range.

Continue cooking on the indirect side for a total of 1.5 to 2 hours, mopping every 20 to 30 minutes, until the internal temp of the thickest steak reads 185 to 190 degrees Fahrenheit. At this point the bark should be set and dark, the fat should be visibly rendered, and a proper smoke ring should be visible if you peek at the edge of a steak. The meat will still have some firmness at this stage - that is correct. We are not done yet.

Now it is time for the finishing move. Move the steaks directly over the hot coals for a quick sear. Apply a generous coat of BBQ sauce to both sides of each steak. Cook over direct heat for 3 to 5 minutes per side, watching closely and rotating as needed to build a caramelized, slightly charred glaze without burning. The sugar in the sauce will bubble and tighten beautifully. Pull the steaks when the internal temp hits 195 to 200 degrees Fahrenheit.

Transfer the finished pork steaks to a cutting board or sheet pan and tent loosely with aluminum foil. Rest the meat for a full 10 minutes before serving. This rest allows the muscle fibers to relax and the juices to redistribute throughout the steak. Cutting into the meat immediately after pulling will drain those hard-earned juices onto your cutting board instead of into your mouth. Be patient - the wait is worth it. Serve whole or sliced against the grain.