Do you make your own rubs and sauce or buy it?

[OddThomas]

Hi,

I make both. My primary sauce is a basic eastern Carolina sauce--vinegar and heat; no tomato. My "alternative" is a thicker sweeter sauce similar to a Memphis-Kansas City hybrid, which I really like also. My rub is pretty basic as well--brown sugar, salt, pepper, sweet smoked paprika, etc., but I do include a few ingredients some other folks don't normally use--crystallized ginger and dried basil are among those. I want my ribs to have a distinctive flavor separate from my pulled pork so I'm also working on a bourbon based glaze exclusively for use on ribs. My first attempts have been darn good, but old Jack Black ain't cheap, lol.

Have any of you guys thought about swapping samples of the sauces and rubs you create? I know some folks might consider their recipes "super top secret", but for those of us who don't I think it would be a good culinary and cultural experience to try each other's home made sauces and rubs. Besides we don't have to give away the secret ingredients; I'd just like to get an idea of the different flavors used in varions areas of the country.