Yeah I go with the old 50/50 rub with a little garlic, (actually a lot of garlic) and maybe some cayenne for more pop, (depending on weather there's kids or elderly eating it). I rub the meat down first with oil, then apply the rub. Spices (which contain their own natural oils) are oil and water soluble and really awaken when combined with the moisture of the meat and the oil slather. I believe Johnny Trigg uses that method on his meat and lets it sit for an hour or so to allow the rub to liquefy just before he puts it on his pit.
Never Trust A Skinny Cook!!!