NO, THERE'S THE RUB:

Barbecued Cowboy Steaks (Contra Costa Times, 8/29/07)

FOR COWBOY RUB:

2 tablespoons sea salt

2 teaspoons Ancho powder

2 teaspoons dried granulated garlic

2 teaspoons coarsely ground black pepper

2 teaspoons ground dried thyme

FOR STEAK:

Four 1-pound, 2-inch-thick, bone-in rib-eye steaks

1. Combine all the rub ingredients in a small mixing bowl and stir until thoroughly blended. Season the steaks with the barbeque rub by sprinkling it all over and then pressing it in. Allow the meat to sit for 30 minutes to come to room temperature.

2. Light charcoal or mesquite chunks in a starter chimney. Pour the hot coal into your grill. Maintain a hot fire (around 350 degrees) and place the meat as far above the coals as possible until it's nicely browned. Douse flare-ups with a squirt bottle.

3. When the steaks are nicely marked by the hot grill, move them away from the coals to a spot in your barbecue pit where they can cook indirectly until they reach the desired doneness. Remove them from the grill when they are slightly firm to the touch, or between 135-140 degrees for medium rare, 145 for medium, and 155 for medium well. The meat will continue to cook after it is removed, so allow it to rest before carving.

MORE:
How To ... Create meat rubs: As promised on Wednesday, here are more recipes to make your own meat rubs. (Seattle PI, 8/29/07)

CHILI POWDER

Makes: 1/4 cup

2 tablespoons ground ancho, New Mexico or other mild chili, or a couple of whole dried mild chilies

1/4 teaspoon cayenne, or to taste

1/2 teaspoon black peppercorns

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 tablespoon dried Mexican oregano

Put all ingredients in a small skillet and turn heat to medium. Toast, occasionally shaking pan, until mixture is fragrant, 3 to 5 minutes. Grind in a spice or coffee grinder until powdery. Store in a tightly covered container for up to several weeks.