Special at the butcher shop were family packs of pork steaks (bone in). I have two marinating in an Asian sauce (soy, black soy, garlic, ginger, and a bit of oyster sauce). Will do in a hot pan on top of the stove.
The other three I will try on the smoker for the first time, directions are saying about 2 hours... going to do them like we usually do the pork with yellow mustard and then some slightly different seasoning, just light season salt and some of the non-spicy (just above paprika) dried chili powder. Wish I had some smoked paprika but I'll be getting smoke from the pellets. The directions say to smoke them and sear them off before serving, so that will probably be tomorrow.
I need to reinvest in some spices that didn't make the move and haven't been bought yet. Is one of the things hard on me, I understand it is a year's worth in those few containers for $100... it just seems so extravagantly expensive.