From Michelle of Idaho
Triple Pepper & Rosemary Tenderloin Rub
Makes enough for a 2 lb. Beef Tenderloin Roast

1/4 C. Fresh Rosemary Leaves, finely chopped
3 T. Garlic Powder
3 T. Onion Powder
1 T. Ground White Pepper
1 T. Ground Black Pepper
1 T. Sweet Hungarian Paprika
2 T. Kosher Salt

In a small bowl, mix all ingredients
until well combined. Spread evenly
over the roast.  Grill or oven cook to
desired doneness.

From Melanie of Colorado
Southwestern Chipotle Steak Rub (Spicy)
Makes enough for 4 Steaks

3 T. Ground Chipotle Pepper Seasoning
3 T. Chili Powder
1-1/2 T. Ground Cumin
3 T. Lime Zest*
3 T. Garlic Salt
3 T. Onion Powder
3 T. Kosher Salt

Mix all ingredients together.  Press rub into both sides of each steak
and wrap in plastic wrap.  Let rest 10 minutes, then grill or pan-fry
to desired doneness.
*For lime zest: wash and remove lime peel.  Grate peel with very fine grater.  One average-size lime yields about 1 T. zest.

From Nancy of Oklahoma
Roarin’ Rub
Makes enough for 2 – 8 oz. Ribeye Steaks

1 T. Sweet Paprika
2 – 1/2 tsp. Salt
1 tsp. Onion Powder
1 tsp. Garlic Powder
3/4 tsp. White Pepper
3/4 tsp. Coarse Ground Black Pepper
1/2 tsp. Ground Cayenne Pepper
1/2 tsp. Dried Thyme Leaves
1/2 tsp. Dried Oregano Leaves
1/2 tsp. Dried Chervil
1/2 tsp. Dried Coriander

Combine all ingredients, and mix well.
Sprinkle generous amount of mixture on
both sides of each steak and gently rub to
distribute evenly.  Cover steaks and refrigerate
2  hours.  Remove steaks from refrigerator and
bring to room temperature before grilling.
Grill steaks to desired doneness.  (Excess rub
can be stored in airtight container in refrigerator
for later use).