Not meaning to start anything here, but if you're not making the rub, not making the sauce, buying the meat from a store (not raising & butchering it) & not growing the trees for the smoke wood - what exactly ARE you doing? Throwing some meat in the smoker for a few hours?
Seems to me if you want to sell BBQ to the masses it should actually be all YOURS.
To answer the questions, I make 6 stock house sauces & 2 rotating Sauce of the Moments plus 3 different rubs & have not used any sauce or rub I have not made myself for over 6 years.
Then again, I make a nice bit of change selling my sauces & rubs at the Hut.
Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : chachahut.com
Backwoods Pro Jr.
busted Backwoods Fatboy
Weber 22.5 Kettle
some stainless wood fired thing