Yes, I'm new to this forum and form of cooking, but I'm not feeling the big rub thing. I get brining, I get marinate, they all impart flavor deep into the meat. So much so, that the meat can be rinsed off after soaking and still maintain the flavor of the brine or marinate, but dry rub? If the meat cannot absorb the flavor of a seasoning in a marinate or brine, why not just add it to the meat after it's cooked?
It seems the "bark" is important to some people to give the meat a certain look, which may be fine for ribs, but pulled pork? It's going to be shredded, so what difference does it make if it's pretty before you pull it? It just seems that you would impart more flavoring by adding the seasonings after the meat has been pulled. If you like a little crunch from a crispy outside, it will be there whether it's dry rubbed or not.
I've tried rubs, both commercial and homemade, and other than a colorful bark, I don't see what the point is if you can just sprinkle some on after it's pulled.