There is only 1 brand that I use on anything straight-up, and that's Blues Hog Tennessee Red, and that's only on pulled pork. Otherwise I'm not a fan of anything else straight up. I mix in Blues Hog Original in my other pork sauces and differently in my rib sauce, and I mix in Head Country Original in Brunswick Stew.
Guess I lied a little, because I put some Head's Red on my hamburger last night...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)