I work with basic rubs and sauces, get those basics down and start tweaking to fit what you like. Coffee loves pork, I use ground coffee in my bbq sauce as well as comp rib and butt rubs.
Raichlen's book has a good sweet and smoky sauce that I tweaked with some bourbon and coffee...it's outstanding.
As for rubs, mix them up, then grind them to different consistencies, I do this to layer them for absorbtion. Then vacuum seal them up for saving.
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ