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1 tbsp coarse kosher salt
1 tsp Hungarian sweet paprika
1 tsp garlic powder
1 tsp coarsely ground black pepper
1 tsp dried ground thyme
1 tsp 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 grey.
Grain 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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