You're most welcome!
Since you mentioned not having a very good knowledge about various spices & herbs and are hinting about possibly wanting to make your own rub in the future, this should be a valuable tool for you...I googled spice listing and had tons of hits, but this one seems to have a good general description of the most widely used, from the general basic stuff all the way to the really exotic. They also list what dishes, meats, etc that they are most commonly used for, and, the spices are listed alphabetically by name for reference:
You may want to bookmark this so you can reference it whenever you fancy the idea of trying a new blend:
When you're thinking about putting together your own rub blend(s), you can find what's on the list for the particular use you're intending, and dig through your spices and find what you have to work with, and if you feel inclined, purchase what you don't have.
My main spices are chopped onion, minced dried garlic, black pepeprcorn, kosher salt, sweet basil, parsley flakes, cumin, sage, oregano, thyme, red chili powder, crushed red pepper (cayenne) and ground cayenne pepper. Sometimes, I'll grind up some ancho chili (milder and different flavor profile than red chili), jalapeno, red bell pepper or green bell pepper for certain specialty recipes of mine, but the first listed items can make good specialty dry rubs for pork, beef and poultry, as well as a basic fish rub. We buy in bulk containers whenever possible, unless it's something we don't use much of or very often, but then, we do alot of cooking from scratch and are feeding 7+, depending on if we have guests. The 1lb or larger containers are typically double what you'd pay for a couple onces in a small container, so if you'll use alot of it, you may as well get enough to last. Garlic, peppercorn and kosher salt, especially.
Have fun smokin'!