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  • Barbecued Cowboy Steaks

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    Barbecued Cowboy Steaks
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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

    Directions

    1. 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.
    2. Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite till brown on both sides, about 2 min per side. Remove steaks from grill.
    3. Let mesquite chunks burn till 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 min for medium-rare. Let steaks rest 5 min before serving.
    4. This recipe yields 4 to 8 servings.
    5. 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.

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