On the grill with Memphis rub

I recently acquired an infrared Char-Broil T-22D grill, found on sale for 50% off. Not knowing very much about grilling, I have been in the process of learning a few of the basics, even though they don't completely apply to infrared grilling. One of the intriguing aspects is the use of rubs. So, I watched a video of Memphis rub being used at one of their establishments that featured Bobby Flay. It seems that rubs aren't just for sprinkling on to a piece of meat, but are applied pretty heavily. I usually use the suggested recipes and then modify for my taste from there. So, this is what I started with for a rub: Ingredients 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chili powder 1 tablespoon brown sugar 2 tablespoons kosher salt 1 teaspoon cayenne pepper 2 teaspoons black pepper That's already a deviation from the original recipe that calls for white pepper use and I don't have any white pepper. After the first round, I noted too much cumin and salt, so I cut back on both of those items for some chuck steaks I cut out of a marked down roast.

With 1 teaspoon of cumin, instead of 1 tablespoon and 1 tablespoon of salt, instead of 2 tablespoons, I used about 1 tablespoon of rub per side of the steaks.

Since these steaks were cut pretty thin (I'm not a butcher!), I only cooked these for about 3 minutes per side at 600 degrees F and that produced these results.

Using some chipotle in place of the cayenne makes a little smokier rub and may not be quite as hot, if that's an issue. The format of this post isn't something that I have been able to do anything with, so it'll just have to be that way.