OT: Calling All MGoCooks (BBQ Sauce)

I used to make my own, tried many different recipes and realized my wife and I share a palate that appreciates spice and scovilles more than most. Then one time at the jazz n ribfest I decided to try as many sauces as I could. I came across a stand called pigfoot and asked if they had a sampler with all their sauces. They said they didn't prepare any with their killer sauce but hed open a bottle. He warned me most people didn't like it, but I was in love immediately. It turns out I love all of their sauces, and can't make anything that competes on my own. Their killer sauce is great for heat, and kids LOVE their applivious. Their sweet has won numerous competitions here in central ohio. I entered a rib cookoff last year, during the power outage the weekend of the 4th , and even without all my stuff got 3rd overall (out of 42) and won the kids vote. I combined a couple pigfoot sauces and added some passionfruit wasabi jelly we brought back from Hawaii... I actually went to the home of the owners of pigfoot and bought a few gallons. They were nice enough to give me a few tricks that have made my ribs much better: Always remove the backing from ribs, it allows the flavor to sink in. Use a paper towel because it will get slippery. If you partially cook them and then chill before reheating to serve you can create more of that fall off the bone experience. Now I know this won't be accepted, but if in a hurry drop your ribs into a pot of boiling water with bay leaves for 10 minutes before smoking/grilling. You won't win a competition, but will have tender ribs in 90 minutes.

.....VERNORS! - especially for pork - I like to incorporate even some more ginger if I can.

South Carolina mustard based is all you need. I buy something called Carolina Cologne that is excellent. Ketchup based sauces are way too sugary.

Here in Texas, BBQ sauce is only used to cover up poorly cooked meat. Joking aside, this isn't really a tip for the OP, but rather BBQ newbies... one thing I like to do is take a generic sauce from the store that you like (e.g. open pit) and play with it by adding a couple things to make some new sauce.

Perfect for ribs. Take whatever your standard BBQ mix is - store bought, home made, whatever. Then add a healthy dose of Asian duck sauce and teriyaki such that the mix is 1/3 each of the duck sauce BBQ and teriyaki. Makes a great, sweet and tangy sauce.

I've made a few rub and sauce recipes (use google and they're all pretty much the same) except just about everything I do has to include adobo spices and southwest seasoning from Penzey's spices, and smoked chipotle tabasco. It literally is a beverage on its own but a necessity for your sauces and makes a killer chipotle mayo.

Reason? The chances of it being better than this.. slim.

I like to add the juice from a mild jar of chow chow to my sauce. but I'm weird and the only thing I like on my steaks is sour cream

Im a fan of Jaw-JA style BBQ.  Swet and Spicy.

Here are some of my suggestions .

Add some Sweet Thai Chlli sauce. 

Also of you like sweet spicy sauce.  Try adding some Blackberry jam to your sauce.

Pineapple juice is a main ingredient in many bbq sauces you buy in stores. I think it's what sets Sweet Baby Rays apart from the rest

Wow, you guys must be making crappy bbq to cover it with sauce.  Go to Lockhart Texas, no sauce at Smitty's or Kruetz's.  Just salt.  Get a BGE and learn to "sauce" your meat with heat and smoke, if you do it right, that is more than enough.  I know I am being a douce....