Most of the time recently, I just eyeball my rub by sprinkling various items on the meat. SPOG and a little P (paprika) is hard to beat according to my taste buds. This goes for all things pork and poultry. For beef, I like uncle chris' gourmet steak seasoning from Fiesta spices. It's a bit salty, but I don't cake it on. This is great on chuckies and all things steak. For brisket, I think SPOG works wonderful.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)