Last weekend I grilled a couple of rib steaks using Mike McGrath's "Ribeyes with award-winning rub" recipe from Weber's Charcoal Grilling.
The recipe calls for the steaks to be rubbed and then left at room temperature for 20-30 minutes before grilling but I rubbed mine in the morning and let them sit in the fridge for a few hours.
About 4 minutes per side did the trick.
The steaks had a lot of good flavor and I'd definitely do them this way again. However, the recipe calls for 6 steaks and since I had 2 I halved it, which led to a pretty heavy coating of rub (probably more than expected) and consequently a couple of places were slightly salty. No next time it'll either be 3 steaks so the rub's not as heavy or a little less salt in the mix.