Smokers (Outdoor Cooking not Cancer Sticks)

Just bought an indirect heat smoker, and I am seasoning the cast iron cooking grates tonight. Anyone have any good rub recipes, tips, or ideas that they wouldn't mind sharing. My plans are to stick to ribs (beef and pork), roasts, and chickens. For the chicken I've always used 2lb friers and smoked them whole (drunk chickens if you're familiar). For the seasoning of the grates I used bacon drippings brushed on the grates for 2 hours at 300 degrees. I'll do it again tomorrow for an hour at 200 degrees. Trying to season them like a good cast iron skillet. TIA