From Andrew of Arizona
Chili Dijon Rub for Steak
Makes enough for 4 – (12 oz.) Ribeye Steaks

1/4 C. Dijon Mustard
2 T. Chili Powder
1 T. Ground Cumin
2 tsp. Dried Crushed Oregano
1 tsp. Dried Thyme
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder (optional)
1/2 tsp. Salt
1/4 tsp. Black Pepper

Prepare grill.  Measure all ingredients
into a small bowl.  Mix until a wet paste
is formed.  If the paste is too thick, add
a little water to thin it out.  (Paste should
be the consistency of wet sand).  Rub a thin
even coat of the mixture onto both sides of
each steak before grilling to desired doneness.

From Karissa in Washington
South of the Border BBQ Spice
Makes enough for 8 steaks

1 tsp. Black Peppercorns
1 tsp. Cumin Seeds
1/4 tsp. Allspice Berries
1 tsp. Dried Thyme
1/2 tsp. Cayenne
1 tsp. Paprika
1 tsp. Chili Powder
1 tsp. Mustard Powder
1 tsp. Salt
2 tsp. Brown Sugar

Grind the peppercorns, cumin and allspice
in a spice mill or with mortar and pestle.
Place all other ingredients in a bowl and
combine ground spices with them.  Dredge
steaks with rub, refrigerate for 3 hours
before grilling.  Store remainder of rub
in airtight container in refrigerator for
up to 2 weeks.
 

From Kenna Jo of Iowa
S.W.A.K (Sweet with a Kick) Rub for T-Bones
Makes enough for 6 – (22 oz.)  T-Bone Steaks

1 C. Brown Sugar
1 C. Cherry Wine
1/3 C. Kosher Salt
2 T. Chili Powder
2 T. Cherry-Flavored Gelatin Dessert Mix
2 T. Red Wine Vinegar
2 T. Worchestershire Sauce
1 T. Honey
1 tsp. Cayenne Pepper

In a small bowl, combine brown sugar,
salt, chili powder, gelatin mix and cayenne
pepper; mix well.  Place each steak on
a large piece of heavy-duty aluminum
foil, shiny side down, and generously coat
with rub on both sides.  Lightly wrap foil
around steak and seal.  Refrigerate for
l hour.

Preheat oven to 250 degrees F.  In a small
microwave safe bowl, combine wine, vinegar,
worchestershire sauce and honey; microwave
on high for 1 minute.  Open one end of each
packet and pour 1/2 of heated liquid into
each packet.  Tilt foil packets to allow liquid
to distribute evenly. Braise steaks for 1 1/2 hours,
then remove from oven.

Open one end of each packet carefully; drain
braising liquid from each packet into a small saucepan. 
Simmer over medium heat, stirring until reduced by half. 
Open foil packets to expose steaks and brush with reduced
glaze.  Return to oven and broil 3” from heat until glaze
caramelizes, about 2  – 3 minutes.  Let rest 5 minutes and serve.