I make my own, too. It’s catsup based but with fresh orange & lemon juice and about a million other seasonings and it’s capped off with a teaspoon of liquid smoke. Then it’s simmered for about a half-hour until it’s thickened a bit. It’s divine! I also use a dry rub based on sugar and salt with paprika, cayenne and a few other goodies! Double Yum!
Looks like I picked the wrong week to quit eating barbeque.
(I saw a piece on tv about Sweet Baby Ray’s…ooh…looked good…and as for the hot and the dry rub suggestions: I will try and prep my skills before July 4th comes 'round.)
Another vote for Sweet Baby Ray’s - thick and sweet and just a tad spicey - mmm…
Oh, it’s painful to see all the KC Masterpiece suggestions… 
I highly recommend Gates Bar B.Q. sauce. It’s a KC restaurant, but you should be able to find it nationwide nowadays. Try checking Wal-Mart, I think Gates got a national contract from them. It’s incredible on burgers, chicken and ribs.
For pork and chicken, the absolute best is Arthur Bryants. That stuff will eat through your stomach lining!
Philster, Red Hot & Blue is great! Being from KC, I was morally opposed to this foreign concept of “Memphis BBQ,” but was a quick convert. It’s a great option. I just got a bottle of Jack’s Stack rib rub when I was home (voted #1 in the country by Zagat), and am desperate to try it out. FTR, I’m not a big fan of the katsup + brown sugar sauces (i.e. Sweet Baby Ray’s, KC Masterpiece, Bull’s Eye).
If I’m going to do all links, I need to throw this in:
Dreamland. It’s very interesting and complex. When it is on ribs its sweet and smokey, but when it is served in a bowl with white bread it is so hot it will make you want to smack your mama.
Unca Fenris is NOT going to repost his whole recipe, but for BBQ lovers here’s a link to Unca Fenris’s BBQ recipe.
Fenris