While new to doin' my own Q (and sauce), I found that the sauce is the biggest differentiation (I don't believe I typed that) from region-to-region, shop-to-shop, pit-to-pit. The sauces are what make it fun to try different places and lets face it, we are all here for the good eats first and foremost.
Now to show my naivete...please clarify vinegar based. Vinegar appears to be in nearly every sauce I have seen tho not always in large quantity. Seems I saw somewhere that the two dominant styles of sauce are tomato based and vinegar based - (correct?) but even the tomato based usually have some amount of vinegar which if I am not mistaken is a preservative just about as much as it is a seasoning.
Gads...my apologies...starting to ramble.