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.

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.

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.