I need some help from some sauce pros. I'm not really a fan of heavy sauces. Dry rubs are fine but they get to dry after a little bit. And I'm not much of a fan of mustard bases. Call me a picky twit I know but I'd like to find a way to lighten up the heavy tomato/ketchup based sauces. Does anyone have a suggestion of where to start? This would be for my pork smokes, ribs butts etc.