I am more of a beef & Chicken kind of guy. I don't like my meat real sweet.
For beef I'll use SPOG (& a little dry mustard), Montreal Steak Seasoning & Tatonka Dust (not "Store" bought)
For chicken I'll use Emeril's Essence, Zatarains blackened seasoning & Lawry's seasoned salt.
I'm the only one in the house who will use bbq sauce & I use it very sparingly so I normally use store bought. Stubb's & Sweet Baby Ray's are the usuals for me.