Here is a great rub that I have used on my ribeye steaks. The original recipe calls for salt, but I leave it out now. Fell free to add a little slat to your liking though. It is best to rub this on and then let it sit in the fridge for as long as you can hold out, but I have rubbed it on moments before the meat hits the grill and it is still great. Also usually when I made this run I will make at least a quadruple batch so that I have leftovers. It keeps very well in a sealed container.
1 tsp fresh ground black pepper
1 tsp lemon pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp dry mustard
1 tsp light brown sugar
1/2 tsp garlic powder
pinch of cinnamon