Most rubs have similar ingredients, i.e. salt, pepper, sugar, chili powder, onion powder, garlic powder etc. Proportions vary such that there are infinite combinations. Jeff's rub and the Big Bald rub share some similar ingredients in different amounts. Try them both - they are both outstanding. I have modified the Big Bald rub by reducing the Cayenne pepper and adding 1 tsp of Chipotle Chili Powder. Truly great.
I have both rubs made up and stored in air-tight glass jars in the freezer - I use whichever strikes my fancy at the moment. I also have a rub made up with no sugar that I use on Turkey and Chicken which I spatchcock before smoking. I use an Akorn Kamado (great smoker and very versatile). I recently smoked a spatchcocked 10.5 pound turkey in 2 hours at 350 degrees. Only way I'll ever cook turkey again.
For baby backs, which my 9 yr. old and 5 yr. old granddaughters love and could eat every week, I do the following:
remove membrane and coat with chosen rub. Let sit 30-45 minutes. Get the Akorn going at 230-250 degrees. Smoke for 2 hours with Cherry and Peach wood. Place in foil pan, pour sauce diluted with a little Apple juice over them, cover and put back in the smoker for 2 more hours.
Remove and let sit, covered, for 20 - 30 minutes before slicing. Perfect every time.