I have added some dry rub recipes below.  The recipes below can be changed to suit your taste.  For instance, substitute smoked paprika for paprika to add more smoke flavor, and add more cayenne pepper to add more spice.

BRINING BASICS

If you are going to cook lean meat, you need to brine.  Poultry, pork, ribs, roasts, and shrimp will end up extra moist as the result of brining.  There are two types of brines: wet brines and dry brines.  Brines are simply a salt and water mixture.  The salt solution causes the meat to take on more moisture from the brine.  A dry brine is simply a dry rub.  Dry rubs do not cause the meat to take on more moisture, but they do cause the meat to retain moisture when they are cooked.  Because of this, wet brines are best for really lean meats, whereas dry rubs are best for less lean meats.