Recipe information
Yield
Makes 4 to 8 Servings
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)
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
Need to make a substitution?
Preparation
Step 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.
Step 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.