I've always been a big believer in commercial rubs for what we do at comps due to consistency of the product. I will say that recently one rub I use along with one sauce I use either had miserable quality control or they changed their recipe. The rub had significantly more chili powder which gave it a different mouth feel (opposed to sugar that wouldn't give the gritty / powdery mouth feel) and the viscosity of the sauce was equal to what I would use in a comp but that meant that I couldn't add my other items so it affected the taste and sheen. Ah well. Since then, I have been working on my own.
Little Miss BBQ