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@deleted
Sauces agree a pain in the dick to get right, if money was no object I'd get a case of Dancing Pigs sent over once a year... So I don't bother...
I made a massive batch of rub recently but I may give it to the father-in-law, I did a couple of batches of ribs recently with just salt, pepper and paprika and I think I preferred it... More meat flavour as opposed to sweet, salty, hot and umami overpowering the natural flavours of the meat...
Know what I mean? Smoke will give most of the flavour on its own anyway...
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