best rub for pulled pork?

Since the first cook on my newly completed UDS went extremely well, i'm going to try my hand at some pulled pork this weekend. I bought two pork shoulders from Sam's Club, about 5lbs each, and am wondering what rub everyone rates the highest. I've only got experience with the small jars of McCormicks Grill Mates rib rub from wally world that I used to put on chops I would grill. Wondering if that would be fine for pulled pork, or if there is something better. Also, as i'm still too new on this site, i've got no access to the recipe section, so i'm not too sure on how to prepare the meat prior to cook time. What works best for everyone here?

I'm hoping to come close to the taste of the pulled pork sandwiches I used to get from a place called Hog Wild on the south side of Chicago. Man, were those good! Can't remember the name of the town the place was in, but nonetheless, they were good.

Now that I got off track, I'll try to re-focus. I just went out and bought a digital thermometer at the suggestion of just about everyone who replied to my previous post a few days ago, so i'll be able to moniter the temp of the meat. Any suggestions on how to prepare the meat, do I wrap the meat in foil after a time and continue to cook in the foil or do the whole cook without, when I wrap in foil after the cook how long do I wait to pull it apart, then after that, how long do I wait to serve it?

As you can see, i'm a total novice at this, so please be patient with me. I tried searching back a ways through the forum, but it seems that i'm just not finding any straight forward how-to's on this. Thanks in advance for the help!!

I like to make my own. Not my recipe, but it is the best I have found.

INGREDIENTS:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon cinnamon
1 teaspoon ground allspice
¼ cup paprika
Rub pork down with yellow mustard and apply rub.

Well, I don't have all of the bulk spices to mix my own up so i think i'll try one of the already commercially made rubs. Looks like I can find some Buttrub here locally, so i'll try that for this first attempt. I know everyone has different tastes, I was just looking for some suggestions. I'll have to run to Sam's club for some bulk spices for the next cook so I can experiment with some of the other suggestions. I don't know what I would do without this forum!!!!

Oh, yeah, thanks for the Youtube link, h20loo, that helped alot!

Good luck and let us know how it works out.

Injecting the meat sounds interesting too, of course, don't have a meat injector yet either, so that'll have to wait for next time too. My wife is going to kill me with all the time i'm spending on my new UDS! Of course, she won't be complaining when it's dinner time!

As simple as it sounds, try a rub with just black pepper and plenty of it. Make a mop with 1/2 water and 1/2 red wine vinegar and add a little garlic powder. I like hickory for this. Serve with a vinegar based sauce for an authentic Carolina style pulled pork or use a sweet tomato based sauce if you like. This is so good and so easy!!

Lots of choices so try em' all in time, so far I have tried and like;
Blues Hog
Billy Bones Triple Cherry
LC's
Rufus Teague
Smokin Guns Hot

Finally getting to try Simply Marvelous today on some spares and gonna put Apple Butter sauce on them.