Shelly's Recipe

BARBECUED COWBOY STEAKS

Category: Beef Steaks

1 tbsp coarse kosher salt
1 tsp EACH Hungarian sweet paprika, garlic powder, coarsely ground black pepper, dried ground thyme and finely ground coffee beans
4 (1 1/4 to 1 1/2 inch thick) bone-in beef rib steaks (each weighing 12 to 16 oz)
1 (2.2 lb bag) instant-light mesquite chunks
1 cup mesquite or hickory wood smoke chips, soaked in cold water at least 30 minutes

Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour.

Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving.