I used to make my own, but switched quite a few years ago. I now have that same sauce bottled, but haven't gone back to it for competition. There are so many good sauces available now, that most of the cooks I know are using a bottled sauce, either straight or doctored.
Pretty much the same story with rub. I use the stuff I sell in 10lb boxes, not the pepper blend. I add turbinado sugar and red pepper. I could leave all the other spices at home.
The Honey Badger of BBQ. I just don't give a sh!t.