With Blues Hog, I always think you have sweet and vanilla tones covered, what you need is heat and complexity. I tend to look to paprika, cumin, allspice, cinnamon and chile for flavors.
Something like this:
Equal parts Spanish sweet paprika and powdered Chile de Arbol
1/3 parts cumin granulated garlic and onion and allspice
1/6 part cinnamon
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."