Everyone has a different "blend" for their unique taste. I typically use 4 parts course ground pepper, 4 parts kosher salt, and 3 parts garlic powder. Many/most folks will also add 3 parts onion powder.
As far as adding paprika, depends on what I'm smoking. I like to use some on chicken and pork, but not so much on beef.
The chart is fine. However, if you go by weight...A Gram of Salt is a Gram of Salt whether its a single tiny Rock or a big spoonful of Powder...Basic conversion 1 1/2 parts Kosher = 1 part Table Salt...JJ