Let me throw out my idea about Carolina vinegar sauces and how they work (or don't) in other states.
Eastern North Carolina bbq is whole hog pork, while the Lexington style uses whole pork shoulders. The vinegar pepper
style sauce is strong..it's the perfect compliment to cut through all the luscious rendered pork fat you get from whole hog cooking.
Back over in the piedmont, where pork shoulders have more than enough fat to be succulent, the meat is leaner, and doesn't provide enough fat to contrast the sharp vinegar pepper sauce of the east....so you'll find a bit of tomato and often sugar to present a nice balance.
Past the Carolinas, bbq doesn't always mean pork. Even in
the Carolinas, when ribs are cooked separately, we're not brushing a the thin vinegar pepper sauce on them and watching it run off. Our rib sauces are much more like the bbq sauce you find in Memphis.
Once you start adding beef brisket, and other cuts of meat into the definition of bbq, it's easier to understand why different bbq sauces evolved for different regions.
All this just to make sure you don't ruin your meal of "bbq"
by pouring a sharp, spicy vinegar sauce over your hot dogs or brisket!