Name: Chilli-rubbed hickory-smoked rib-eye steaks
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon lemon rind, finely grated; 2 teaspoon chilli powder; 2 teaspoon dried thyme; 1 teaspoon smoked paprika; 2 tablespoon olive oil; 2 clove garlic, crushed; 4 x 200g beef rib-eye steaks; 100 gram hickory smoking chips; 2 cup (500ml) water

Ingredients

1 tablespoon lemon rind, finely grated

2 teaspoon chilli powder

2 teaspoon dried thyme

1 teaspoon smoked paprika

2 tablespoon olive oil

2 clove garlic, crushed

4 x 200g beef rib-eye steaks

100 gram hickory smoking chips

2 cup (500ml) water

Method

1.Combine rind, chilli, thyme, paprika, oil and garlic in large bowl, add beef, turn to coat in mixture. Cover, refrigerate 3 hours or overnight.

2.Soak chips in the water in medium bowl, stand 3 hours or overnight.

3.Place drained chips in smoke box alongside beef on grill plate. Cook beef in covered barbecue, using indirect heat, following manufacturer’s directions, about 10 minutes or until cooked as desired.

You need smoking chips and a smoke box for this recipe. The smoke box and hickory smoking chips are available at most barbecue supply stores, as are other varieties of wood chips that can also be used to smoke meat on the barbecue.
Note

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