I really don't work from a recipe.
I always start with brown sugar. Plenty of garlic powder and onion powder, of course! Lots of cumin (critical). Paprika (smoked or not, maybe hot) is a must. Then a mix of peppers - cayenne, New Mexico, ancho, chipotle, etc. Then it depends on the direction I want to take it - maybe ginger, or turmeric, or coriander, or allspice. I taste it as I go and make adjustments. The heat will always be less in the smoked product, so make it hotter than you think you'd want...
I usually don't add salt to the rub (or very little). That way I can adjust the saltiness and rub levels individually.
After I pull the pork, I usually mix some more of the rub in just to kick up the flavor some. (I don't use finishing sauces...)