Here is one from KCMO cook/chef Paul Kirk that is posted enough that I assume it is public domain?
I make no claims as to it's suitability.
Chef Paul's Chikky rub
1/4 cup Sugar
2 tablespoon(s) Paprika
1 tablespoon Onion powder
2 tablespoon(s) Seasoned salt
1/2 tablespoon Garlic powder
1/2 tablespoon Chili powder
1/2 tablespoon Lemon pepper
1 tablespoon Sage, dried
1/2 teaspoon Basil, dried
1/2 teaspoon Rosemary, dried
1/4 teaspoon Cayenne pepper
PREPARATION:
Mix and store.
Another comes from the Jamison's cookbook Smoke 'n Spice
Wild Willy's Number One-derful Rub
This is our main all-purpose rub, good on ribs, brisket, chicken, and more.
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.
Another from the same book.
Title: SOUTHERN SUCCOR RUB
Categories: Rubs, Bar-b-q, Mine
Yield: 2 Cups
1/2 c Ground black pepper
1/2 c Paprika
1/2 c Turbinado sugar
1/4 c Salt
4 t Dry mustard
2 t Cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark
pantry.
~ SOURCE: SMOKE AND SPICE
These last two have been used a lot as general purpose rubs.