Barbecued Cowboy Steaks |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 |
| 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. |