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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.
