Did my 2nd pork butt cook ever yesterday. The first cook, I used a traditional rub consisting of a heavy dose of paprika, some cayenne, black pepper, dry mustard, etc. While it was very good, the spices seemed to me to overpower the natural flavor of the meat (I'm a purist of sorts when it comes to beef and pork). I also used Hickory for smoke.
On yesterday's butts, I did an experiment. I used a rub that I threw together, consisting of Lowery's, garlic powder, onion powder, a little paprika, and some turbino sugar. Glued it all on with yellow mustard. I must say that it turned out absolutely fantastic - everyone loved it and commented on how much better it was than the first ones I did. I also used apple chips for smoke, which I also liked much better.
Now, I realize that my rub mix is probably heresy to many seasoned pork butt chefs out there, but it sure hit the spot with my audience. I think that different geographic regions prefer different tastes - must be something in the water.