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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Those with Texas-size appetites will require an entire steak; for most others even the heartiest of meat lovers half of one of these rib steaks is probably plenty. Ingredients:
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) |
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 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.
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