This is the only rub I use any more on pork butts and ribs. A little goes a long way. I shigged it off the Internet and made a few changes. It has sugar, but not much when you add everything together. Don't substitute another seasoning salt for the Old Bay. Trust me, that Old Bay makes all the difference in this rub.
Pork Rub with Old Bay Seasoning - A Winner!
Edit: you don't have to do the marinating thing I mentioned below. That was in my e-recipe file and I just copied it. I've done many butts without the marinade and they still taste fantastic, just without the cherry edge.
Note: used this on a 9.2 lb Hormel, pre-brined, bone-in pork butt. The butt was marinated for 24 hours with tart cherry juice, teriyaki sauce, minced onion and garlic. Applying it liberally I used about 2/3 to 3/4 of the amount shown below. Smoked the butt with hickory for 19.5 hours. THE FLAVOR WAS FANTASTIC!
Ingredients
2 Tbs Dark brown sugar
2 Tbs Paprika, sweet or smoked, your preference
1 Tbs Seasoning salt (Old Bay)
1 Tbs Kosher salt
1 Tbs chili powder
1 Tbs dry mustard
1/2 Tbs Fresh-ground black pepper
1/4 tsp ground ginger
Directions
1. Mix all ingredients in the order shown. Stir with a spoon, breaking up any clumps. Store in an airtight container.