Preheat your smoker on the S setting, we’re going to do a reverse sear for this one.
Combine your rub ingredients into a small bowl and stir with a spoon until combined.
Liberally season your meat, during this step I’ve completed a plain salt and pepper flank as well if you’re not keen on the rub.
Store in a container upto 24 hours before smoking.
Once your smoker has reached the S Setting Temp (some may vary depending on your settings), put your flanks on.
Monitor the temp through your meat probe, for me, I like to wait until it hits around 45C internal before I sear.
Once it hits the desired internal temp, oven up the fire pit, crank the temp to maximum and put your flanks on for a sear. Normally this process can take between 3-4 minutes per flank. During this time you can also spray with some oil or apply some melted butter.
Once your steaks are done, let them rest for 5-10 minutes before slicing.
Once rested, slice the steaks up, garnish with coriander and lime.