I noticed your post was in the grilling section, jrollins.
This is a good rub for "grilled" porkloinhttp://www.smokingmeatforums.com/viewtopic.php?t=1926
I just do 1/2 of it in a more conventional manner (Prepared seasonings with powedered garlic and onion a little paprika and what ever suits you.
At my house the "Chicago" style is always the first to be eaten.
If you are going to smoke it most any rib rub would be pretty darn good too.
Just my 2cts!