competition rub

[Salt Creek Bar-B-Que]

Here is my current all purpose rub.

2 paprika
1 salt
1 season salt
2 turbinato
1 brown sugar
1/2 red pepper
½ cummin
1 black pepper
1 chili powder
1 onion powder
1 garlic powder
1 ground mustard

I like it, but want to add to it to specialize for each category.

Brisket- should I add some oregano? Thyme? more pepper?

Pork- I always seem to add salt to it while pulling it so the rub may need more. thoughts on anything else?

Chicken ???

Ribs ?? Want my ribs to be sweet with a little kick, so the kick should come from my rub, with the sweet from my sauce.

Any other thoughts?? Should I remove an ingredient for a category??

THANKS
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[silver8ack]

Forgive my ignorance but what are these measurements?

[GeorgeH]