I too am interested in this thread. Being from TX, more than several area sauces are rich in a tomato base and pepper. I personally like twangy vinegar at times too.
Do you want a differentiation between a finishing sauce(such as for pulled pork) and a BBQ sauce? Just curious.
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11