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For store bought rub, it's hard to beat John Willingham's "W'ham" or Mike Mills' "Magic Dust", both of which are available online. For sauces, I use Big Bob Gibson's Red, or any of the Arthur Bryant sauces, also from online stores.

Jamie Purviance and Weber have hit one out of the park with this new book. Yes, there are the usual excellent recipies, but what I think rocks with this book are the illustrated techniques. Under the heading of "way to..." (way to butterfly a flank steak; way to butcher a whole strip steak...

Mine is two years old, gets a LOT of use and has no sign of melting plastic.

I have been using these products, and the marinades from Weber, as well. The results have been uniformly excellent. They have a new marinade called "Southern Whiskey" that does good things to pork.