Barbecued Cowboy Steaks

Name: Barbecued Cowboy Steaks
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

By Robb WalshPhotography by Brian Leatart

June 30, 2003

Recipe notes