I can recommend the Busha Browne's already mentioned - it's pretty salty but good. I tend to use this on ribs and cook them as per "dry" method to give a bit of chew and a bit of heat. I suspect this isn't what most people on this board are trying to achieve but my wife and I love it. I have to go out of my way (to Waitrose - a UK supermarket) to get it, they must wonder when I buy eight jars of jerk marinade and a bottle or two of wine!
The Barbecue Bible (or possibly BB Rubs book or How to Grill - certainly a Raichlen recipe) has a good one too rather than the one above, it includes a high proportion of spring onions (scallions?) but it takes a lot of effort to make, though sometimes that's half the enjoyment.
Regarding taste the Busha Browne's gives a good degree of heat but if you use too much (a lot) it ends up salty. In fact our initial aim was to reproduce the "salt & chilli" ribs we got from a Chinese take away. The jars are small - I guess I use about a third of a jar to a rack of ribs.
Good luck in your search.