There's a reason why they make cloning difficult.
I've come up with a thinner version of Blues Hog that is so close that fellow
competitors can barely tell the difference on ribs, but I'll never let the recipe
out "in the wild" because I don't want to take revenue from Bill Arnold. It's
his sauce, and that's the way it should stay. It was just a personal challenge
Reverse-engineering is your friend.