From Gourmet

Servings: 1/2 Cup
Prep time: 5 minutes
Cooking time: 5 minutes
Difficulty: Easy

3 TBS cumin seeds
2 TBS black peppercorns
1 1/2 TBS paprika
1 TSB kosher salt
1 2" piece cinnamon stick
2 tsp whole allspice
1 tsp hot red pepper flakes

Toast cumin seeds in a dry small heavy skillet over medium heat, shaking frequently until seeds darken slightly, about two minutes.
Cool, then finely grind along with all the other ingredients.

Note: I have a manual spice grinder and needed to pulverize the cinnamon with mortar and pestle before grinding.

Keeps up to six months when stored in an airtight container in a cool dark cabinet.

This is a very flavorful rub that is great on grilled steaks.  No waiting time as with a marinade, just rub some on your Porterhouse or Ribeye and grill.
You’ll need a spice grinder or electric coffee grinder.