Latin Rub for Steak
Makes enough for 4-12 ounce steaks

4 Steaks (10-12 ounces each; about 1″ thick)
1/2 c. Cumin Powder
1/2 c. Chili Powder
4 T. Ground Coriander
2 T. Cayenne Powder
4 T. Black Pepper
2 T. Cinnamon
2 T. Brown Sugar
1 T. Salt
1 T. Garlic Powder (not Garlic Salt)
1/4 c. Vegetable Oil
1 Lime, cut into quarters

Remove steaks from refrigerator to bring to room temperature.  Meanwhile, start your grill.  While the grill is heating up, mix well all the ingredients listed, except vegetable oil and lime, in a small bowl.  When the grill is ready, rub steaks on both sides with the vegetable oil, then dredge in the rub mix.  Place the prepared steaks on the grill; for medium rare doneness, grill about
4 minutes on each side.  Remove steaks to serving plate and garnish with lime wedge.

Root Beer-B-Q Rub
Makes enough for 6 Ribeyes

1 C. Brown Sugar
1/3 C. Kosher Salt
2 T. Chili Powder
2 T. Crushed Root Beer Barrels
1 tsp. Caynne Pepper
1 C. Root Beer Schnapps
2 T. Balsamic Vinegar
2 T. Worcestershire Sauce
1 T. Honey

In a small bowl, combine brown sugar, salt,
chili powder, barrels and cayenne pepper,
mix well.  Place three ribeyes on each of
two pieces of heavy-duty aluminum foil,
shiny side down, and generously coat with
rub on both sides.  Lightly seal foil packets
and place on a cookie sheet; chill for 1 hour.
Preheat oven to 250 degree F.  In a small
microwave safe bowl, combine schnapps,
vinegar, Worcestershire sauce and honey;
microwave on high for 1 minute.  Open
one end of each packet and pour 1/2 heated
liquid into each packet.  Tilt baking sheet
to allow liquid to distribute evenly.  Braise
steaks for 1 1/2 hours.  Drain braising liquid
into a small saucepan; bring liquid to a simmer
and reduce by half.  Open foil packets; brush
glaze over steaks.  Turn broiler on high; broil
until glaze caramelizes, 2-3 minutes.  Brush
other side of steaks; broil 2-3 minutes.