Grilled Magic Dust Beef Porterhouse and Pork Rib Steaks

Magic Dust is a spice mix created by champion BBQ pit master Mike Mills. The recipe can be found at the About.com web site.  You can use the mix on any meat. I happen to use it on beef and pork.

Enjoy!

Ingredients

1 Bone-In Porterhouse Steak

2 Pork Rib Steaks

Oil to coat the steaks (optional)

Magic Dust Ingredients

Original recipe from Peace, Love & Barbeque: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbeque, by Mike Mills and Amy Mills Tunnicliffe (Rodale Books)

1/2 cup Paprika

1/4 cup Kosher Salt, finely ground

1/4 cup Sugar

2 Tbs. Mustard Powder (increase to ¼ cup if you want it hot and spicy)

1/4 cup Chili Powder

1/4 cup Ground Cumin

2 Tbs. Ground Black Pepper (increase to ¼ cup if you want it hot and spicy)

1/4 cup Granulated Garlic

2 Tbs. Cayenne

Magic Dust and Meat Preparation

1. Mix the paprika, kosher salt, sugar, mustard powder, chili powder, ground cumin, ground black pepper, granulated garlic, and cayenne together and store in a sealed container, where it will keep indefinitely.
2. Optionally oil the steaks and then some of the rub the Magic Dust on the steaks. Set aside for one hour before grilling.
3. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. The steaks will be grilled using direct heat and then using indirect heat, so the grill should be set up for indirect grilling. If smoking the steaks, soak any wood chunks or chips (e.g. oak, hickory, or pecan) for 1 hour before cooking if desired.

Cooking Instructions

1. If using a charcoal grill, arrange the lighted coals to one-half of the kettle (as opposed to dividing the coals on two sides of the grill).
2. For a gas grill, follow the manufacturer’s instructions as to which burners to use for direct and then for indirect cooking.
3. Add the chunks or chips for smoking.
4. Place the steaks on the hot side of the grill for 1.5 to 2 minutes uncovered, then turn the steaks 90⁰ and grill uncovered for another 1.5 to 2 minutes to create grill marks.
5. Turn the steaks over and grill uncovered on the hot side for 1.5 to 2 minutes.
6. Move the steaks to the cool side of the grill, cover, and cook for another 4 minutes.
7. Remove the steaks from the grill and allow to rest for 5 minutes before serving.

Notes

1. Be careful not to overcook the steaks. The temperature of your fire and previous experience with your grill will determine the cool side cooking time.