There are..perhaps hundreds if not thousands of rub recipes..The one GB gave you sounds like a winner!!
From my point of view: Apply rub and let it's flavor marry the meat in the refrigerator over-nite. And use just a wee bit. I grill at around 500/600* so any rub applied at grilling time is.. within seconds..destroyed. So I do not apply last minute rubs...However I do at times apply rubs Post-grill (after cooking)just shake a little on from a shaker..and the flavors will explode on your taste buds!
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