I mixed up a rub of various herbs and spices to use on some St. Louis style ribs this weekend. This was a taste and add, taste and add technique. If there's any of these flavors you particularly like more than the others, go a little heavier with them. Any you don't like, omit or change to another you like better. That's the fun thing about grilling and smoking meat. You decide your flavors.
These will be listed in order of the amount used. For example, paprika was the predominant ingredient, then as I added, I used less and less of each one. Just taste as you go. The amount of rub you need will be based on how much meat you are planning to cook. For a small rack of ribs you're going to need much less than if you're cooking a 12 pound Boston Butt. So adjust the amounts accordingly.
Dark Brown Sugar