I totally agree with all of you about bbq sauce being applied in the last stages of grilling. I also agree with the dry rub being the secret, these are already things that I am doing. Typically I will make my own dry rub, coat meat liberally before grilling, then add a store bought bbq sauce at a final stage. I would like to get away from store bought sauce.....well because I feel like I can make better myself. I've virtually never used liquid smoke, I'll have to give it a try. The S. C. sauce recipe you have posted sounds good, I'll try that too. If I make a big batch, how long can I keep it in say a jar in the 'frige?