Smoking Guns makes one, called Gun Powder. My understanding is that it is the same rub, just ground finer. The finer grind is to give better coverage from a small amount and to hide it so it isn't visually seen. I think you want the same profile as already on the meat. This is common in competition cooking. It gives a blast of flavor to each bite. This is very common in comps.
I have occasionally sprinkled regular rub on my pork after pulling. I typically don't do this though. it all comes down to how much you want to wow people and how much effort those little incremental improvements are worth to you.
Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.