Robb Walsh's Barbecued Cowboy Steaks

Total Time: 2 hrs 5 mins Preparation Time: 1 hr 35 mins Cook Time: 30 mins

Ingredients

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

Recipe

• 1 in small bowl, make spice rub by combining first 6 ingredients.
• 2 sprinkle spice rub over both sides of steaks, pressing to adhere.
• 3 allow steaks to stand at room temperature 1 hour.
• 4 spread entire contents of mesquite chunks bag over 2/3 of bottom rack and prepare barbecue at medium-high heat.
• 5 grill steaks over mesquite until brown on both sides, about 2 minutes per side.
• 6 remove steaks from grill.
• 7 allow mesquite chunks to burn until only gray ash remains.
• 8 drain wood chips; scatter over mesquite.
• 9 return steaks to cooler part of grill, i.e., not over mesquite.
• 10 cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. let steaks reast 5 minutes before serving.