Tomato based sauces tend to derive from the North, vinegar base sauces tend to come from the south.
The tomato based sauces are usually thicker and sweeter and should only be used once the meat is fully cooked and on the plate, ready to serve. The southern style vinegar based sauces are generally thinner, tangier, and hotter (even the mild ones) than their northern counterparts. The vinegar based sauces, due to their thinner consistency and lower sugar content can be used at any time during the cooking process. There are exceptions to all these rules.
I like both styles, depending on my mood and what kind of meat I’m eating.
The only time I don’t like either one is when they are used incorrectly which I discuss at length in the "Sauce or Rub" thread in the BBQ forum.
All barbecue is good if it is done right and proper.