For brisket and other beef I do a dry brine that's 2 parts course kosher salt, 1/2 part onion powder and 1/2 part garlic powder. I also make a 3 pepper blend with 2 parts course black pepper, 1/2 part red flake pepper and 1/2 chipotle or cayenne pepper(your preference). When applying, the brine mix goes on first and then the pepper mix, both in equal proportions. They are applied when the meat is first out of the refrigerator and allowed to set up as the internal temp of the meat climbs to as close to room temp as possible before going on the smoker/grill.
For pork ribs, pork tenderloin and pulled pork I use a rub consisting of 1/4 cup light brown sugar, 1 tbsp smoked paprika, 1 tsp ground cayenne pepper, 1 tsp chili powder, 1 tbsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp ground black pepper. On the ribs, after smoking 2.5 to 3 hours, depending on the bark, I place them in foil, meat side down, on a bed of brown sugar and a half a stick of butter cut up into 4 or 5 chunks and spread out on the sugar. Then wrap tight and smoke another 1.5 to 2 hours wrapped, still meat side down. Then when pretty much done, take them out of the foil and apply a little more of the rub to the meat side and cook them meat side up until the crust reforms.
For chicken I use 2 tablespoons paprika, 1 tablespoon kosher salt, 4 teaspoons dark brown sugar, 1 1/2 teaspoons granulated garlic, 1 teaspoon celery salt, 1 teaspoon chili powder, 1 teaspoon freshly ground black pepper, 1/2 teaspoon onion powder, 1/2 teaspoons dried thyme, 1/2 teaspoons dried oregano, 1/2 teaspoons mustard powder, 1/2 teaspoon celery seed and 1/8 teaspoon cayenne pepper. I usually add one tablespoon of baking powder to help crisp up the skin so it's not rubbery, especially on wings, but you could cook without it too, especially if cooking at 325 or more.
Sorry for the novel.