On Mar 24, 3:23*pm, " wrote:
Wow, lots of great info. here. *I really appreciate you guys taking
the time to help me out. *After reading a few of the responses, I
wonder if I shouldn't use a sauce at all and go the more authentic
route. *Maybe just use a marinade for the chicken and a dry rub for
the ribs? *I already have a good dry rub recipe that I currently use
for my pulled pork bbq and I saw some marinade recipes in the FAQ area
that looked very good.

Give the customers what they want would be my approach. I think I
remember Dave writing some funny observations about customer
expectations vis a vis BBQ.
There are plenty of places that only offer sauce on the side however.
You will want a sauce available at any rate. Fixing up a commercial
one sounds like an easy and inexpensive way to go.