Those look really good. Would love to try your rub. Could you plz list how much of each ingredients you used.
I'm a home cook through and through, I use the method my Grandmom taught me with all her (Italian) recipes, and my Yiayia (Greek), the old eyeball method.
About equal parts chili powder, brown sugar (light or dark whatever I have, bad I know), paprika.
Half as much garlic, mustard, and black pepper. couple dashes of clove (and cayenne or crushed red pepper for extra heat)
Mix everything together and taste. Add what I think it needs or is missing.
Then I add and approximately a little more than equal amount to the chili powder, brown sugar, paprika mixture, then mix again and retaste to make sure it is balanced, although usually on the saltier side.
I omit salt when making a big batch and then salt meat individually before adding the rub, especially with chicken when I like to dry brine a couple days in advance.
If I'm in the mood I might add some cumin just depends on my mood that day really. I try to keep it basic and light, because the meat should be the star.