Barbecued Cowboy Steaks

Barbecued Cowboy Steaks
Photo by Mark Thomas


  • 1 2.2-pound bag instant-light mesquite chunks
  • 1 tablespoon coarse kosher salt
  • 1 teaspoon dried ground thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon finely ground coffee beans
  • 4 1 1/4- to 1 1/2-inch-thick bone-in beef rib steaks
  • + 2 more ingredients
    • 1 teaspoon Hungarian sweet paprika
    • 1 cup mesquite or hickory wood smoke chips

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 unti...

View full recipe at Epicurious


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