Combine the Ginger Chile Espresso Maple Rub and salt and mix thoroughly. Season the T-bones all over with the rub mixture, place them in a large zip-top bag, and refrigerate for 6 to 8 hours.
Remove the pork chops from the refrigerator to take off some of the chill before cooking, about 20 to 30 minutes.
Fire up your grill. Heat the grill to between 400°F and 450°F. Measure out ¼ cup of the sauce and place in small bowl for mopping. Set the rest of the sauce aside for serving.
Use grilling tongs to lightly brush the grill grate with a canola oil-soaked cloth. Place the T-bones on the grill and lightly mop with the sauce in the bowl. Close the grill and cook until the meat begins to develop nice deep brown grill marks, about 8 minutes. Flip, mop again, close the grill, and cook until the second side also has deep brown grill marks, about another 8 minutes. Stand the T-bone up on the bone side and cook covered until it is also nicely browned, about 4 minutes. Remove the pork steaks from the grill and set on a platter. Allow to rest in the remaining sauce for at least 5 minutes before serving.