Season your steaks on both sides with the rub. If you're using Ironhorse's seasoning, it's not real salty, so be generous with it. Cover the seasoned steaks with plastic wrap and refrigerate overnight.
Preheat your smoker to 225°F. The steaks need to be cooked low and slow with moist heat. A 1-inch steak takes about 6 hours to cook, and a 1/2-inch steak takes about 4 hours. When the steaks come off the smoker, they should be so tender you can cut them with a plastic fork. Place the steaks in a cooler or plastic container with a lid for 30 minutes before serving to allow them to steam and tenderize further.
While the steaks are resting, make the applesauce by placing the oil and butter in a large skillet over medium heat. When the butter melts, add the apple slices and cook until soft, 10 to 15 minutes. Add the raisins, brown sugar, and rum and cook over low heat until you get a chunky sauce consistency, about 30 minutes. Serve on the side with the pork steaks or pour it over them.
Recipe from Ironhorse Barbeque Company, 2801 Hwy. 49 North, Paragould, AR 72451 (870-239-9758)
Contributor: Reprinted with permission from ©Ardie A. Davis and Paul Kirk, America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants, written by Ardie A. Davis and Paul Kirk, published by Andrews McMeel click for book review
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