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.