I was wondering if anyone was adding MSG. I have a package, purchased a few years ago, but have not actually used it. I do know my favorite rub growing up had it, but now does not, and that is Tex-Joy, from Beaumont Tx.
Unable to find it when we moved to New England, I tried to copy the taste. I call it Dry Rub #4, which is close enough. It consists of the following....
2 Cups Paprika (smoked, Spanish, Hungarian, whatever)
1 Cup Salt
1 Cup Pepper (coarse fresh ground, blend of black, white, pink, green corns)
4 Tsp Cumin
4 Tsp Onion granules
4 Tsp Garlic granules
This is what I used at my bbq place, on all meats, and periodically adjusted for the crowd and/or event. For example, I often add 1 Tsp of Cayenne, or possibly omit the Cumin and add Rosemary/Sage.
This will soon become Dry Rub #5 as I have gotten older and need less salt generally.
I have also liked commercial rubs, Tony C's, Tex-Joy (that is now easier to get), Slap Yo Mama.....noticable Southeast Texas/Southwest Louisana influence...