Brine the pork steaks within a mixture of dark cola, clear cola, apple juice, kosher salt and just enough water to fill your brining vessel.
Allow them to brine for several hours, up to 3 days if you feel like it.
Rinse off the brine from the steaks, pat them as dry as possible and then lay them out on a tray.
Sprinkle the meat with either salt and pepper or the rub.
Sear each steak over direct heat, roughly 10 minutes per side.
Dab sauce onto one side of the steak, flip it over and apply sauce to the reverse side.
Feel free to repeat this step if you love sauce.
Close up every vent in your grill, allow the sauce to set into the steaks for 5 minutes and then take them out of the grill.
Allow the steaks to rest between 5 and 10 minutes before you do any cutting.