It's funny you mention rubs, and I think about how different my rib rub is from my pork butt rub.
While I do use a commercial salt based rib rub from Kansas City, my first coat is white sugar, beau monde and Tony Chachere's creole seasoning. I like a little sweet and sticky, a little celery/onion, and a little spice in with the salt and garlic spice from the commercial rub, but, nevertheless, i treat my meat cuts way differently from the same animal.
I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!