You can go to the store and buy some rubs for different meats in the spice section that might wet your taste in a little more exotic manner, i.e. Cajun, Montreal, Jamaican, Southwest, and so on. See what you like, then make your own later. Oh, and you might put some rub on the night before and wrap in saran wrap to let it soak in, then add a bit more before you put in the smoker.
I'm in with the apple juice. I've recently done some chops and a tenderloin. I brined the chops and then salt and peppered them. I only salt and peppered the loin, but I made a "finishing sauce" out of a mixture of apple butter and apple cider. It was awesome and will be in the keeper box.