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Smoking Guns makes one, called Gun Powder. My understanding is that it is the same rub, just ground finer. The finer grind is to give better coverage from a small amount and to hide it so it isn't visually seen. I think you want the same profile as already on the meat. This is common in competition cooking. It gives a blast of flavor to each bite. This is very common in comps.

I have occasionally sprinkled regular rub on my pork after pulling. I typically don't do this though. it all comes down to how much you want to wow people and how much effort those little incremental improvements are worth to you.