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).

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 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.