Hi all and thanks for this topic.
Jerome’s and Blaine Hill (Elizabeth)…fond memories for me from the late 80’s – early 90’s.
Like many posting I’ve tried bbq wherever I’ve traveled and
no other bbq I’ve been to has cooked pork as perfectly and consistently as Jerome did.
Jerome’s sauce was an acquired taste to many new customers and soon after almost addictive.
Now about the sauce…I can offer this:
I know for a fact that Mr T’s Bloody Mary Mix was one of his ingredients.
Also you’ll remember that he would dunk cooked chops
and racks into that huge pot of steaming sauce before boxing or plating and topping with more sauce.
Those meat drippings added so much flavor and brought out the mild smoke flavor from the grill that prepared spices and to my taste smoker ovens can’t duplicate. 
 
Blaine Hill’s meat couldn’t hold a candle to Jeromes but his sauce could be good. I think it was similar maybe with a little
vinegar and a tiny bit of clove.
After more than a few cold drafts and dragging those great fries thru sauce made up (mostly) for the meat’s shortcomings.
Again… thanks for the memories
2mut