John Will's Dry Rub, mop, and sauce

When Jim and I lived in Memphis we ate regularly at John Will's Barbecue. The restaurant is closed, but when I saw this recipe in Southern Living, I copied it down.  I use this seasoning mix for lots of things--baked beans, cole slaw, and of course barbecue. 

1/4 cup paprika
1 tbl + 1 tsp seasoned salt
1 tbl black pepper
2 tsp cayenne
2 tsp dry mustard
1 1/2 tsp chili powder
1 tsp garlic powder
1 tsp celery seed, ground

For barbecue, I like to rub it all over the meat first and let it marinate for 3-4 hours (or overnight) in the fridge.

Mop:
1/4 C.brown sugar
1.5T.Rub
2 C.each red wine vinegar& water
1/4C. Lea&Perrin's
1tsp.Tabasco
1bay leaf.Ccver and let stand 8hrs.

Sweet sauce:
1C. each tomato sauce,catsup,red wine vinegar.
1/2C.each spicy honey mustard & Lea&Perrin's. 
1/4C. butter
2T. each Tabasco & brown sugar. 
1T.each fresh lemon juice,Hungarian paprika,& Lawry's seasoned salt. 
1.5 tsp. garlic pwdr. 
1/8 tsp. each chili pwdr,cayenne,black pepper,and white pepper. 
Combine all,bring to a boil,reduce to a simmer for 30 mins.