From Karissa in Washington
Mayan Steak Rub
Makes enough for 12 to 16 (4-5 oz.) Steakburgers

10 Garlic Cloves
1 tsp. Mixed Color Peppercorns
1/2 tsp. Cumin Seeds
1/2 Cinnamon Stick, Broken into Pieces
1/2 tsp. Coriander Seeds
4 Whole Cloves
1 Dried Chipotle Chili
2 tsp. Dried Oregano
1 tsp. Salt
1/2 C. Cilantro
1 1/2 tsp. Lime Juice

Place everything in a food processor and blend
till it forms a paste.  Place in the refridgerator in
a well sealed container.  Let sit overnight before
using so that flavors can combine.  Rub on steaks
and let sit for at least 1 hour before grilling. 
Leftover rub can be stored in refrigerator up
to one week.

From Michele in Connecticut:
Chipotle Cowboy Steak Rub
Makes enough rub for 4 steaks

2 T. Ground Coffee Beans
2 T. Ground Black Pepper
1 1/2 tsp. Kosher Salt
3/4 tsp. Chipotle Seasoning

Preheat broiler.  Place ground coffee
on a sheet of aluminum foil, and
place approx. 6 inches below heat.
Broil for approx 30-40 seconds,
shaking slightly every 10 seconds
or when you see smoke.  Mix roasted
coffee with remaining ingredients.
Apply rub to steaks and grill as desired

From Tamika in Kentucky:
Bombay Rub
Makes enough rub for
4  T-Bone Steaks

1 T. Seasoned Salt
1 tsp. Black Pepper
2 tsp. Chili Powder
2 tsp. Garlic Powder
1 tsp. Nutmeg
1 tsp. Cinnamon
1 T. Brown Sugar
2 tsp. Paprika
4 1/2 tsp. Fresh Chopped Rosemary

In a small bowl, combine all ingredients.
Pierce meat with fork.  Rub generous
amount of Bombay into meat.  Refrigerate
overnight.  Cook as desired.