I use 7 different rubs and 4 sauces for my KCBS process. Each is custom blended to bring out the flavor profile of the meat. I've spent countless hours experimenting to get the combination that CBJs find pleasing. The fun about this sport is that it's always changing. For example, fruity sauces worked in 2008 but didn't for us in 2009. I've redone my chicken, butt, and brisket recipes for 2010. We tried them out yesterday and came in 10th in a field of about 80 teams. Back to the drawing board until we come in 1st. If you want a good all round rub recipe, go to my website and look under Recipes.
Good luck Ken!