Barbecued Cowboy Steaks

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

1. Mix first 6 ingredients in small bowl.
2. Sprinkle spice rub over both sides of steaks, pressing to adhere.
3. Let steaks stand at room temperature 1 hour.
4. Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat).
5. Grill steaks over mesquite until brown on both sides, about 2 minutes per side.
6. Remove steaks from grill.
7. Let mesquite chunks burn until ash is gray.
8. Drain wood chips; scatter over mesquite.
9. Return steaks to cooler part of grill (not over mesquite).
10. Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare.
11. Let steaks rest 5 minutes before serving.

coarse kosher salt, sweet paprika, garlic, ground black pepper, thyme, coffee beans, mesquite

Taken from www.epicurious.com/recipes/food/views/barbecued-cowboy-steaks-108266 (may not work)