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Barbecued Cowboy Steaks
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Submitted by:
Adam |
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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. |
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INGREDIENTS:
- 1 tablespoon(s) , Coarse Kosher Salt
- 1 teaspoon(s) , Hungarian Sweet Paprika
- 1 teaspoon(s) , Garlic Powder
- 1 teaspoon(s) , Coarsely Ground Black Pepper
- 1 teaspoon(s) , Dried Ground Thyme
- 1 teaspoon(s) , Finely Ground Coffee Beans
- 4 whole , 1 1/4- to 1 1/2-inch-thick bone-in beef rib steaks (each weighing 12 to 16 ounces)
- 1 packet(s) , 2.2-pound bag instant-light mesquite chunks
- 1 cup(s) , Mesquite or Hickory Smoke Chips, soaked in cold water at least 30 minutes soaked in cold water at least 30 minutes
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| Instructions: |
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.
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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