First, I'm not fond of sauces with artificial smoke flavoring because our pork and/or ribs have plenty of smoke flavor on them. We always have a variety of sauces on hand for parties. Some folks like Blues Hog Original straight up, particularly on ribs. Blues Hog Tennessee Red is awesome on pulled pork. For a 3rd and 4th straight up sauce we'll present Head Country original and hot, but they have that artificial smoke that I'm not a fan of. Then I have my personal sauce which is very different and makes a great chicken barbecue sauce, being tomato sauce, cane syrup, grape jelly, worchestershire sauce, a little cayenne and a little rub. Then (yes, more sauces), I'll take the Blues Hog's and mix them about 50/50 for one sauce, and another taking that mixture and mix it about 50/50 (so we end up with 50/25/25) with our sauce. This (the combination) makes a fantastic pulled pork sauce and is very close to what we compete with.
Then there's the North Carolina vinegar sauces which are largely based on apple cider vinegar and black pepper. Google around or search here on brethren for some good recipes. However, if you dont like Blues Hog Tennessee Red, you probably wont like the NC vinegar sauces...
I have the remains of a gallon of BH Tenn Red and a gallon of Head Country Hot in the fridge as I type... I dont expect the BH Tenn Red to last the month.