My pulled pork rub is pretty basic
1 cup brown or raw sugar
1/3 cup each ~ dark chili powder and mild paprika
1TBSP kosher salt
2 tsp ground mustard seed
1 tsp each ~ onion powder, garlic powder and cayenne pepper...
For ribs I cut the sugar to about 2/3 cup.
For beef I'm lazy...I like Montreal steak seasoning or simply SPOG (4-3-1-1 coarse ground black pepper, kosher salt, garlic, onion) on almost everything.
I usually brine chicken in ginger ale, salt and brown sugar, rub the skin (and under) with butter then season with salt, pepper, thyme, mint and dill.
Or tony chachere cajun spice mix for a bit of "kick"
But runs are a personal preference...
I dont know many that dont "tinker" or "tweek" recipe or just go real basic.
Use a common proven recipe then fool with it (exactly as you say you are...)
Walt