Remember when your mom made your favorite dish? I'm betting you never asked her to change her recipe for that dish. If you have a rub and a sauce that you like, don't be in a hurry to change. I'm like that as well, always trying to juice it up a little to make it even better. Not always better.
Remember the time a friend made some outstanding ribs, great sauce and tender to eat. When he retired from the rib business I asked him if he would share his sauce recipe. He laughed and said "Sure." His special sauce was a powder he bought from his rib supplier and mixed with the drippings of the ribs. How could it not be good when the main ingredient was pork fat.
When you get down to it, most BBQ sauces aren't all that much different unless you are talking areas of the country. SE is more of a vinegar sauce and Midwest is more KC or a tomato based. Go to Canada and dry ribs are common as well as pretty good if done properly.