here's a good one.... Obie -Cue's sweet rub....can be used on chicken,chops and ribs....I even use it on briskets. Hope you get to try it

added note, I like it because I'm diabetic and have high blood pressure. No problems while using it.

You can't beat honey hog from Meat Church

Meat Church Texas Sugar is fantastic on ribs as well

https://www.meatchurch.com/products/texas-sugar

Pat your meat dry. If you use a binder rub it on. Season both sides and let it sweat before you place in smoker. This allows salt to penetrate meat and spices to adhere better. Depending on how big the piece of meat depends on how long you let it sit. Ribs 30-60 minutes. Brisket/pork butt, at least overnight. Maybe day ahead.

You can't go wrong with this gentleman's rubs..... https://www.texasbbqrub.com/

I like the hot honey hog.

I usually use Killer Hogs but decided to do a taste test this past weekend on two racks of babybacks.
Here's my method. I remove the membrane and then brush both sides with avocado oil. On one rack I used Killer Hogs and the other Famous Dave's. I set the Pit Boss at 200, it cooks about 10 to 15 above that. No wrap. I start with the meat side up. After a while, I hit it with spray butter and a 50/50 apple cider vinegar/water spray. Another hour, I'll do that again, etc. When temp hits around 190's I pull and rest in the oven. After a while, I'll bump the oven to 170 and then off to keep them warm before eating.
I'm going to say that I really liked the Famous Dave's. They were both good, but I liked some bbq sauce on the Killer Hogs. The Famous Dave's was excellent without the sauce. I usually cook spare ribs, but baby backs were cheaper this time. We liked them and may do them from now on.

I usually do two racks at a time. One with Honey Hog and the other with VooDoo

Thats usually my go to as well