I don't know of any difference. I have had Alabama white, Carolina vinegar, Texas mater. I bet if you asked 50 people from one region to write down their BBQ sauce recipe (if they would) there wouldn't be two alike. But they are all basically mustard, catsup, vinegar or Alabama white (Mayo/Horseradish), sauce based or a reasonable fact simile.
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To my knowledge...
My Pop never used BBQ sauce said it was a poor cook who had to cover the taste of good meat. But due to his smoking, bbq'ing ( as in technique), and grilling he generally mopped. All his pits were fire breathers and required such. He mopped with 1 part 50/50 butter/oil, 1 part vinegar and salt & pepper. Oil to brown and seal in juices, vinegar to tenderize. And when he died in the reefer was his original bowl of it. He always just aded new to his last batch. Thought there was going to be a divorce when Mom once threw it out because she bought a brand new tupperware bowl for him to use. LOL