I have a recipe I found online for a pork rub, which I then tweaked a little bit, but I'm wondering do most of you smokin vets use a different rub for different meats? The rub I use for my pork is Brown sugar, kosher salt, garlic powder, onion powder, paprika, cayenne, black pepper, regular sugar, and a little white pepper. I've found it to produce a pretty good pork butt, but does get a little spicy, or sweet depending on how i make it. Any help with balancing it out or even a new rub would be greatly appreciated.