I usually make my own, using a variety of stuff and it is never the same twice, but includes ketchup/catsup, molasses, apple cider vinegar, dried garlic and onions, Worcestershire sauce, some Stubbs hickory smoke flavoring, sometimes a bit of cumin, and as much tabasco as I think DW can take (I like it spicier).
Usually when I do baby back ribs I boil them for about a half hour first, then let them sit in the boiling pot in the hot water for several hours. Cut to serving size, then grill both sides lightly without the sauce, then grill with the sauce over very very low heat turning and basting as long a the sauce lasts. Turn often enough that you don't burn the sauce.
When I have the time, I rub them down with a mixture of seasoning salt, pepper, garlic powder and onion powder, fire up the smoker around 10am and at the same time soak some hickory chunks, throw the ribs in the smoker, toss on a few chunks of hickory, and slow the fire way down (keep it to about 225-250F). Then sit outside watching the day go by, out by the pool or on the patio. In the meantime, cook up a pot of beans and add some of that sauce, along with a few bell peppers and some pineapple, make a nice coleslaw, and then go have another cool one. Keep your fire going around 225F. Add a few pre-started pieces of charcoal a couple times thru the day. Check for tenderness around 3 or 4pm. If they are close, then baste with the sauce, both sides, and let'um cook low and slow for another hour, basting a few more times. Dinner can be served between 4pm and 5pm.
Key words: LOW and SLOW = very tender, fall off the bone meat. HOT and FAST = tougher harder to chew off the bone, or burnt meat.
With a brisket, I don't even use the sauce. Just a rub, never the same twice, but always has seasoned salt, pepper, garlic and onion powder.
Enjoy!
R
PS: don't oversmoke with hickory or you will end up with a bitter flavor.