I don't like the same rub on my ribs that I use on my brisket. I find that there is a big difference. I used to use one rub on everything but with the Sauce and Rub swap I came into some good Rib rubs that turned me around on the idea of one for all. Sugar in a rub can some times be an issue because it will burn black easily. Thats one reason you don't want to start basting your ribs with sauce (if you are so inclined) until the end, otherwise the sugar will burn.
It was a brave man who first ate an oyster.
Brinkman Stillwater Limited, Great Outdoors Vertical charcoal.