Barbecued Cowboy Steaks
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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

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.