The real problem trying to get anyone dialed in on BBQ, is that it's highly regional.
Kansas city BBQ requires turkeytonnes of sauce to be slathered on even while cooking to give you a sweet sticky mess.
Texas BBQ on the other hand is nicely smoked, and served without sauce on it.
Go east, and the BBQ sauce base changes from ketchup and brown sugar, to mustard and vinegar.
Another YYYYOOOOOOOOOOOOOOOOOOOOOUUUUUUUUUUUUUUUUUUUUUUUGGGGGGGGGGEEEEEEEEEEEEE problem, is that a lot of folks think that anything with bbq sauce on it is BBQ.
And don't even get me started on the dif between grilling and BBQing.
If your ribs are falling off the bone, we have a word for that: Overcooked.
If you use foil, I hope you and your children's children all suffer from infected ingrown toenails.
I was once driving by a truckstop though, somewhere in Texas, when I heard a woman come on the CB and proclaim, stop in at such and such and get yourself some of our boiled pork BBQ!
Actually, Joe....I'm getting ready to do EXACTLY that!!! I'm not ready to get castrated and thrown out of Texas for calling them "BBQ ribs" although really they kinda are.
They are finished on a BBQ "GRILL" with sauce and high heat....but everything cooked on a BBQ is BBQ....right? What else can you call it? Grilled? Ummmn....No...I make "Grilled " cheese sandwiches in a cast iron skillet!!!
Sooo...anyway...parboiled ribs...finished on a hot grill are tender and tasty...but definitely not "Official" BBQ!!!
Soooo....here's a homemade BBQ sauce that I have made..that is good...very different...and doesn't fit into any regional categories....because it's not sweet nor vinegary...
Not easy to make...and I won't give EVERYTHING about it away....but anyone that wants to REALLY want to try something different could take the basic idea and run with it.
It's more a basting sauce than a side sauce...and it's basically just savory...and doesn't carmelize like sugary tomato based sauces...but more like dehydrates...although it's not bad if it chars.
It started with a very specialized ingredient: 'Fooled You' jalapeno peppers I grew. Fooled Yous have absolutely no heat...so I grew them to make mild pickled jalapenos...but some didn't get picked and turned red on the plants....so I decided to make harmless "Chipotle" peppers and smoke and dry them.
These were the base...then after blending with water...cooked with onions, paprika,garlic powder, salt , pepper and a touch of Worcestershire....and a little Adkins BBQ seasoning...yielded a tart, savory basting sauce...(almost a liquid rub.)
And...I often take those store bought sauces...add a few "secret" ingredients...and COOK them...and it totally changes them.