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Most BBQ sauces are based on ketchup and Worcester sauce anyway. I like the idea of making one from scratch, but the time investment required to make my own doesn't seem sensible.
Rubs tend to be way easier and much more malleable as recipes. I don't buy store based rubs as they tend to be salty, and I'd like to control the salting on my meat (fnar).
The rub I used was Meathead's Memphis Dust recipe with some tweaks for "stuff I don't have in my cupboard".
Aroogah
It always surprises me how often you yanks use proprietary sauces or spice blends for bbq. Very few British cooks will ever admit to not making things from scratch. Though to be fair most of my bbq sauces are based on tomato ketchup.