I've been hit or miss using rubs... There have been a few rubs that complemented it well and others just killed it.
Personally, I prefer a plain Jones brand fatty. i figure they've been making that sausage for 100 yrs and know what they're doing... why ruin a good thing.
Now I'll just use a rub on one, if I'm cooking 2 or more for variety.
XL BGE (#2) & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles