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.
Recipe information
Yield
Makes 4 to 8 servings
Ingredients
Preparation
Step 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.
Step 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.
