Salt and pepper on the butts, that's it. For the sauce, at most backyard pigpickins, nobody really measures. I start with some apple cider vinegar, then add salt, black pepper, cayanne, crushed red pepper flakes(you can stop there and be fine) then I add some worsetoshire, and depending on the crowd that's eating I may add a little brown sugar. Most folks will cook direct too( straight over the coals).
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle