too much sugar
With that much sugar you are going to get caramelisation which isn't really desirable. It might turn you finished product black.
In Paul Kirk's book on rubs and sauces (which you can find used on ebay for like $5) he goes through the process of designing a rub. The first thing he does is analyze commercial rubs by looking at the ingredients which are listed in order of volume. One of the first things you'll see is salt and sugar at the top. He also states that sweet paprika is the key ingredient that makes the BBQ meat that signature color.
My base rub is equal parts sugar and "seasoned" salt, 1/2 part paprika and a few teaspoons ground annatto for the red color.
From there I vary it for brisket, ribs, chicken and pork butt. For the sugar part you can go turban, raw, dried brown, cane etc.. For the salt I like garlic salt, onion salt, celery salt and sea salt. I like things hot so I've been known to grind up dried chipotle peppers and throw that in as well.
Do yourself a favor and get this book:http://www.amazon.com/Paul-Kirks-Cha.../dp/155832125X
You can get it used and shipped < $10.