T-bone steaks (as many as you want)
mesquite smoking chips

DRY RUB:

seasoned salt (McCormick)
garlic powder
ground pepper (fresh ground is best)

Season generously both sides of steaks in this order: garlic powder, seasoned salt, then pepper. Gently massage seasonings into steaks. Cover and place back into refrigerator and let stand for 2 to 4 hours.

Half hour before grilling soak two hand fulls of mesquite chips in water. Add smoke chips to smoker box, tray or use heavy duty foil with holes poked in to let the smoke flavor release. Place smoker next to flame element on one side of grill.

Preheat grill, Turn burner where smoker box is on low and the other side off. Place steaks on indirect heating, side where there is no flame. Cover for 30 minutes. DO NOT LIFT LID.

Turn burner on medium high (depends on your grill). Grill on each side 4 minutes. Take off grill and let stand for 5 minutes.

Serve with Ranch style beans with fresh garlic and cilantro added. Be creative with the beans.

Enjoy!

Submitted by: Mark Rosenberg