the recipe is called Cowboy Rub and amounts below are for about 4 big (12-16oz) bone-in ribeyes, but my wife and i make up a big batch just to have on hand for any kind of BBQ'd meat....tri-tip, NY, porterhouse, t-bone....its good on all of em.
mix up:
1 tblsp coarse salt (like kosher salt or sea salt)
1 tsp hungarian sweet paprika
1 tsp garlic powder
1 tsp coarsely ground black pepper
1 tsp dried ground thyme
1 tsp finely ground coffee
rub in good on both sides, let sit at room temp for about an hour, then grill over mesquite (mesquite charcoal or soaked mesquite wood over gas - we use one of those metal boxes in the gas grill for wood chips....make sure it gets good and smokey for the cookin part)
cook to yer satisfaction....we like med. rare.
yum yum
Thanks to Dave in El Dorado CA (who is part Texan).
sounds interesting..... 
