[SvilleKid]

If you want to try and mix your own, try food networks. Then search for Emeril's Kansas City ribs. There's a rub recipe there that I use as my main rub. And I make it by the pound! I use less salt, a little more brown sugar and add cumin to my recipe. Very spicy from a flavor standpoint, but only from a heat standpoint if you add extra peppers. Commercially, I just can't find stuff here I like that is in any greater quantity than what I'd use on a single rack of ribs or a large pork shoulder. I store mine in a quart size snap-top sealed container, and have an old Emirl's Essense shaker bottle I've modified for applying it to the meat.

For fish? I find it hard to beat simple lemon-pepper mix, unless it's Cavender's All Purpose Greek Seasoming. That comes in a regular or a salt-free version. To me, best is the salt-free, with a little salt added back to taste.