Me and my brother have been arguing about this for years. I'm team vinegar based, he thinks everything should be sweet brown sugar stuff. We're grilling this Saturday for some neighbors. What's everyone's go to sauce? Trying to settle this once and for all.
You're asking the wrong question - the real debate is how much time you have to prep. Down here in Dallas we go vinegar based for quick weeknight grills when I'm shuttling between practices, but sweet brown sugar stuff is great for weekend competitions when I have actual time.
Vinegar base is the move. I make a quick batch on Sunday mornings when I'm doing my jog recovery routine, and it lasts through the whole week of grilling. Brown sugar stuff always feels like it's burning on me.
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Vinegar based all the way, man. I grew up on that stuff and my kids actually eat it without complaint, which is huge. Brown sugar heavy sauces just feel too heavy for weeknight grilling when I'm already exhausted from work.