On Saturday, I adapted the Smoke & Spice tenderloin with tamarind sauce recipe to bone in rib steaks, each about an inch thick. I painted the steaks with Pickapeppa sauce and wrapped them for 1 1/2 hours in frig. Then rubbed them with garlic powder, brown sugar, kosher salt and pepper. Smoked the steaks for 35 minutes at 225 with about 2 ounces of apple wood and then finished them on the grill. Served them with a sauce made with 3 ounces cream cheese, a chopped garlic clove, three tbls of half and half and 6 tbls of Pickapeppa sauce heated until smooth. The steaks were fabulous and I will make this one whenever the steaks go on sale (or the budget otherwise allows).
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