From Shelley of California
Shelley’s Dry Rub
Makes about 3 cups
(One-half of rub recipe will
be enough for 4 to 6 Top Sirloins)

1 1/4 C. White Sugar
1 1/4 C. Brown Sugar
1/2 C. Salt
1/8 C. Black Pepper
1/4 C. Garlic Powder
2 T. Dried Parsley
2 tsp. Cayenne Pepper

Combine all ingredients; store in
airtight container.  To use, coat both
sides of top sirloin steaks; refrigerate
for at least ½ hour, up to 4 hours.
Remove steaks from refrigerator,
bring to room temperature before
grilling.  Grill to desired doneness.
Store remainder of rub in cool, dry
place.

Jack’s Green Chile Steak
Enough for 5 lbs of Sirloin Steak

2 T. Minced Garlic
5 Fresh Green Chiles, sliced into slivers
Dash of Salt
Dash of Pepper
1 Cup of Jack Daniels Whiskey

Make small sliver cuts into steak on one side
(not completely through).  Put small amount
of garlic and green chiles into each slot.  Weave
tooth pick in middle of sliver to hold closed.  Dip
each steak into whiskey and drain excess off each
steak.  Sprinkle the slivered side of steak with salt
and pepper.  Grill steaks, slivered side up, over medium
heat 5 to 6 minutes.  Turn steaks over carefully and
grill 5 to 6 more minutes (if green chiles fall out it’s okay).
Let rest 5-10 minutes, then serve.

Bub’s Rub
Enough for 1 – 4 lb.
Beef Tenderloin Roast

1 T. of each of the following:
Dried Rosemary
Ground Mustard
Dried Oregano
Cumin
Basil
Paprika
Garlic Powder
Onion Powder

1 tsp. of each of the following:
Ground Red Pepper
Black Pepper
Salt

With a mortar and pestle, combine
rosemary and salt.  Grind until
fine.  Combine all other ingredients
in another container, also adding the
salt and rosemary mix.  Mix well. 
Apply rub all over surface of roast; roast
the prepared tenderloin in a 450° oven
until meat thermometer registers
135° for rare, or 145° for medium doneness.
Let rest for 10 minutes before carving.