Pork T-Bone Steaks with Whiskey Barbecue Sauce

RUB

2 t paprika

1 t light brown sugar

1 t kosher salt

1/2 t freshly ground black pepper

1/2 granulated garlic

1/2 granulated onion

1/4 t ground cumin

1/8 t ground cloves

pinch ground cayenne pepper

SAUCE

1/3 cup bottled steak sauce

1/3 cup ketchup

1/4 cup aged Scotch Whiskey

2 T dijon mustard

2 T light brown sugar

1/2 t granualated onion

Kosher salt

Freshly ground black pepper

4 pork T-bone steaks, 10-12 ounces each (about 1 1/4" thick)

1 large handful of hickory chips, soaked in water for at least 30 minutes

DIRECTIONS

1.  In a small bowl, mix the rub ingredients.

2.  In a small, heavy-bottom saucepan whisk the sauce ingredients.  Bring to a bowl over high heat, reduce the heat, and simmer over very low heat for 2 minutes, stirring frequently.  Season to taste with salt & pepper.

3.  Lightly coat the steaks on both sides with oil.  Season with the rub, pressing the spiced ino the meat.  Let the steaks sit at room temperature for 20 - 30 minutes before grilling.

4.  [if using a charcoal grill]

Drain the hickory chips and scatter them over the charcoal.  Brush the cooking grate clean.  Sear the steaks of direct high heat with the lid closed as much as possible, until well marked, 6-8 minutes, turning once and swapping their positions as needed for even cooking.

5.  Then move the steaks over indirect high heat and continue grilling, with the lid closed, until the meat is pink and juicy, 2-4 minutes.  Remove from the grill and let it rest for 3-5 minutes.  

6.  Warm the sauce over direct heat.  Serve the steaks warm with the sauce on the side.

[ As seen in Weber Charcoal Grilling, the art of cooking with live fire by Jamie Purviance  recipe by ]