I have six bottles of different BBQ sauces in my refrigerator. I'm still trying out different brands, and using the rejects as a base for home made sauce, which I've had surprisingly good luck with. And that may be the key... using a commercial BBQ sauce as a base for my own enhanced sauce.
I'll add (not always the same, but can include) things such as dark brown sugar, molasses, ginger, dry mustard, minced garlic, garlic powder, liquid smoke, ketchup, Worcestershire sauce, Soy Sauce, Thai sriracha mild chili sauce, Asian Seasoned Salt mix, and peach chutney. I may or may not ever find a single commercial BBQ sauce that I like, but the hunt and re-purposing the rejects has been interesting!