I don't really have measurements but I can give you the ingredients list for three that I like.
The one that I think I use most ofter uses black pepper, brown sugar, chili powder, powdered ginger, a little soy sauce, granulated onion, granulated garlic and powdered mustard. I mix the spices with the soy say (maybe a half teaspoon) and then mix that with the brown sugar. It comes out pretty dry but if I want it to be a wet rub I just add a little water to dissolve the brown sugar.
Another that I like uses grated fresh ginger, mace, black pepper, allspice, coriander, powdered mustard, cardamom, cloves, crushed garlic clove, minced onion, turmeric, sriracha, and honey. Sometimes I also add a small amount of fruit puree or juice (pineapple is a favorite) and brown sugar. It is definitely a wet rub but it's good.
The last one is pretty intense, but really good. I recommend brushing most of the rub off either before cooking or just after cooking. It gives the meat a good flavor and if you are cutting the meat up to put in something, you don't have to brush it off, but it can be overwhelming if you are just serving large pieces of the meat. I used it on lamb ribs but I think it would also work on beef or pork "dark meat". A little of it goes a long way and it has a lot of different flavors combining. Definitely not one I'd use every day but good for a change.
It has sweet paprika, cumin, cardamom, cinnamon, black pepper, minced garlic, turmeric, saffron, cayenne pepper, nutmeg, cloves, lemon zest, vanilla, and a little olive oil. I use the mortar and pestle to mash it to a paste, then rub it onto the meat.
Hopefully you can find something in the thread to inspire you.