Purchase a bone-in Boston Butt Roast from your grocery store and ask the butcher cut it up into 1 to 1-½ inch thick steaks.

Combine the brown sugar, cumin, garlic powder, onion powder, kosher salt, and black pepper in a small bowl and rub all over the pork steaks.

Cover and refrigerate for at least 30 minutes, or for up to 24 hours.

Prepare the grill for indirect cooking with charcoal on one side and a shallow pan underneath where the steaks will cook on the other.

When the grill's internal temperature reaches 225-250 degrees F., add the steaks on the side without the charcoal. Close the lid and let the steaks cook without turning.

If necessary, add charcoal and adjust the vents to keep the grill's internal temperature at 225-250 degrees. When the steaks reach 160 degrees, which should take anywhere from 1-2 hours depending on the thickness of the steaks and the grill temperature, remove the steaks from the grill and set aside.

Add more charcoal and open the vents to increase the internal temperature of the grill to about 400-450 degrees F. Sear both sides of the pork steaks and then add the barbecue sauce. Turn the steaks over and cover the other side with barbecue sauce.

Move the steaks back over to the side of the grill without the charcoal, close the vent to reduce the temperature to about 300 degrees and let them cook an additional 15 minutes.

Cover with more barbecue sauce and remove from the grill. Let the pork steaks rest covered with aluminum foil or a plate for about 15 minutes and serve with additional barbecue sauce.