When it comes to seasoning meat for the grill, some cooks swear by the minimalist approach, and rub their steaks or chops simply—with only salt and freshly ground pepper before grilling. Grandma thinks that is just peachy, especially if you have a great cut of meat. But there is also something to be said for adding a bit more spice and flavor! 

Below are a few of Grandma’s favorite rubs for grilling pork and beef; each makes more than enough for 4 chops or steaks. Double or triple the quantities if you like and store leftovers in an airtight container for up to a few weeks. Rub the spices into chops or steak at least an hour before cooking—but 12 hours or more is ideal.  

Garlic-Herb Rub 2 minced cloves garlic, 2 tablespoons minced fresh rosemary, 1 teaspoon salt and 1 teaspoon black pepper

Provencal Rub 2 teaspoons dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon dried marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper

Southwest Rub 2 teaspoons chili powder, 1/2 teaspoon cayenne, 1/4 teaspoon ground cumin and 1/2 teaspoon salt

Cajun "Blackening" Rub 1 tablespoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon salt and 1 teaspoon freshly ground black pepper

Sweet Rub 1 tablespoon brown sugar, 1 tablespoon sweet paprika, 1 tablespoon ground cumin, 1 tablespoon salt and 1 tablespoon black pepper

Learn more:  All About Grilling Steak