I've made a good bbq sauce from Westbrae brand ketchup or some plain tomato paste, some spicy brown mustard, garlic and onion powder, a little molasses, a little black cherry or pomegranate juice concentrate, and a pinch of sea salt. You can add in hot sauce or chiles if you want some heat, and a bit of apple cider vinegar if you want to cut the sweetness. Because of the fruit juice it's best to put this sauce on at the end of the grilling session, as the sugars in the juice and molasses will carmelize fairly quickly and burn if you put it on too soon. I brush it over the meat about fifteen to twenty minutes before it comes off the grill.
Try dry rub if you're not into sauce. Everyone has their own recipe. I use garlic and onion powder, a little cayenne, a little sea salt, some cumin and rosemary . . . great on chicken or turkey. You can ditch the rosemary and cumin in favor of red pepper flakes to use on brisket or steak.