The other advice is sound... if that is what it is.
I wrote a thread called brisket and your rub... the principle on rubs is, George Clinton is crucial. Every time you add another spice, you reduce the ratio of Funk (Clinton). There is a stark difference between my briskets or butts made with Just seasoned salt (darker crust), and seasoned salt and butt glitter, and the tri level process, which is the last two applications PLUS my dirty dalmatian final rub. Lots have also expressed tremendous success with a lemon salt/montreal seasoning final rub.