From Etheridge in Indiana
EJ’s Steak Rub
Makes enough for 4 to 6 (4 oz.) Ribeyes

4 T. Granulated Garlic
3 T. Paprika
4 T. Coarse Ground Black Pepper
2 T. Salt
1 T. White Pepper
3 T. Seasoned Salt
3 T. Cornstarch
1/4 C. Hickory Smoke Seasoning

Combine all ingredients well.  Sprinkle
1 tsp. per side on each ribeye.  Grill
to desired doneness.

From Sonia of Louisiana
Spicy Rubbed Ribeyes with
Blue Cheese Topping
Makes enough for 4-6 Ribeye Steaks

1 T. Cayenne Pepper
2 T. Brown Sugar
2 T. Seasoned Salt
1 T. Coarsely Ground Black Pepper
1 T. Cumin Powder
2 T. Parsley Flakes
1 T. Dry Mustard
1 tsp. Onion Powder
2 tsp. Garlic Powder
1 tsp. Salt

Topping for Steak:
1 Stick soft Butter
2 Cloves of Garlic Smashed
1/2 C. Maytag Blue Cheese

Mix all spices together. Dredge both sides
of steak in rub; refrigerate 2 hours.  Meanwhile,
combine ingredients for topping; refrigerate
until time to use.  Remove steaks from
refrigerator to bring to room temperature before
grilling.  Grill to desired doneness.  Serve chilled
topping alongside steaks (top each with 1-2 T.
topping mix).

From Carol in Colorado
Grub Rub
Makes enough for 12 to 16 (4 – 5 oz.) Steakburgers

3 T. Chili Powder
2 T. Brown Sugar
2 tsp. Garlic Powder
2 tsp. Dried Cilantro
1 tsp. Coriander
1 tsp. Cumin
1 tsp. Dry Mustard
2 tsp. Seasoned Salt
1 tsp. Black Pepper
1 tsp. Lemon Pepper

Mix all ingredients together thoroughly.  Apply
rub mix to both sides of steakburgers, then
grill to desired doneness.  Store any leftover
rub in refrigerator.