Fans of sweet-style 'cue: Here's a chunky, tangy sauce with a kick; terrific on chicken. Big Bob was a barbecue champ from Alabama. His grandson carries on the tradition: The family's sauces have nabbed over 20 awards. $5 for 19 ounces; 800-783-9640; bigbobgibson.com
A thick sauce with herbal, earthy flavors. Good for pork or brisket, or grilled shrimp. By west Tennessee barbecue champ Carey Bringle, three-time second-place winner of the Memphis in May competition. $8 for 16 ounces; peglegporker.com
Roasty apple flavors with a pleasant hint of spice; perfect for flank steak or skirt steak. By Alabama pitmaster James Britt, who has nearly 200 contest wins to his name. $5 for 16 ounces; 866-568-8200; brittsbarbecue.com
From Minnesota (of all places), a blend of smoky and sweet that's ideal for smoke-roasted chicken or pork shoulder. Wee Willy's was the first team north of Kansas City to win the famed Jack Daniel's Invitational. $5 for 18 ounces; 651-436-3807; weewillys.com
If you don't like your 'cue too sweet, try this tangy sauce; it's delicious on just about everything. Made by Mike "The Legend" Mills, three-time Grand World Champ of Memphis in May. $4 for 20 ounces; 702-869-9112; memphis-bbq.com
