I used use a similar rub to what "snowocean" has posted for beef. I have found that a good high quality commercially prepared rub can be outstanding and can save me a lot of time ordering, mixing and making the rubs. There are thousands of rubs available on the net if you wish to experiment.
Now I use OakRidge Santa Maria Steak rub on beef ribs. However a little sugar goes great with pork ribs. OakRidge Dominator Rib Rub is great on pork ribs..
I sure do Salt & Black Pepper or if ya want to get all fancy with it Season salt or Slap Ya Momma a touch of Cayenne , Black pepper and a pinch of comino
We prefer spicy over sweet. I found this rib rub on a Southern cooking site and we like it. It makes enough for a full rack of spares, more than enough for SLC's and BB's:
• 2 tablespoons paprika
• 1 teaspoon freshly cracked black pepper
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon celery seed
• 2 teaspoons of Cajun seasoning (like Slap Ya Mama), or to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cumin
Salt, pepper, granulated garlic and some smoked paprika (to give em' a purdy mahogany color) is all I use. Any more seasoning than that begins to disrupt the natural flavor of the pork IMO.:-D
I use a creole salt (like Tony's Creole), black pepper, some mixture of red peppers including some chipotle and a little cayenne, smoked and non-smoked paprika, probably ends up tasting a lot like a more complex peppers version of oldbill's above.