Texas-style pork steak

Here's the final result of the direct-heat pork steak. The internal temps were in the 190s and it had a beautiful bark on the outside. I let it rest for 30 minutes. The bone came right out and I cut slices for serving. It's absolutely phenomenal with a mop sauce. The outside tastes like bacon and the inside has the texture of pulled pork.

I made some beans (with some pulled pork from the freezer) and some sweet and sour slaw. For a sauce, I made a hot vinegar sauce.

It was all wonderful. Good luck with your cooks!