My rubs are always a catch all throw together affair based largely on what I grab out of the spice cabinet at any given moment.
Always includes salt and garlic powder. Those are givens.
After that, it gets kind of sketchy, but may or may not include: black pepper, red pepper, thyme, sage, cumin, marjoram, nutmeg, dried citrus peel, onion powder, brown sugar, rosemary, bay leaf, mustard powder, adobo powder, paprika (I like smoked paprika for the extra boost), cinnamon, star anise (or chinese 5 spice powder), oregano, basil, chili powder, lemon grass, curry powder, or maybe a couple of others.
The most recent rub I built was: salt, garlic powder, onion powder, black pepper, sage, paprika, cinnamon, oregano, smoked paprika, basil, and dry mustard.
That was for a pork loin roast.
Turned out very nice.