Barbecued Cowboy Steaks Recipe

• 1 Tbsp. coarse kosher salt
• 1 tsp Hungarian sweet paprika
• 1 tsp garlic pwdr
• 1 tsp coarsely-grnd black pepper
• 1 tsp dry grnd thyme
• 1 tsp finely-grnd coffee beans
• 4 x bone-in beef rib steaks, abt 1 1/4" to 1 1/2"-thk, each weighing 12 to 16 ounce
• 1 bag instant-light mesquite chunks - (2.2 l
• 1 c. mesquite or possibly hickory wood smoke chips soaked in cool water for at least 30 min

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 till brown on both sides, about 2 min per side.
6. Remove steaks from grill.
7. Let mesquite chunks burn till 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 min for medium-rare.
11. Let steaks rest 5 min before serving.
12. This recipe yields 4 to 8 servings.
13. Comments: Those with Texas-size appetites will require an entire steak; for most others u even the heartiest of meat lovers u half of one of these rib steaks is probably plenty.

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

Taken from cookeatshare.com/recipes/barbecued-cowboy-steaks-78554 (may not work)