I have used Walter Jetton's BBQ recipes since I first purchased his cookbook decades ago. BBQ caterer to LBJ, this is the real deal. My take is somehat modified by using Ancho chile powder instead of chile powder and after cooking, I food process everything rather than straining. This yields a nice thick sauce requiring no thickeners.
I then water bath can in quart jars.
Keeps for years canned and for the summer in the fridge.
Walter's other recipes for Mops and rubs are priceless.
We have modified the rubs slightly by eliminating 'Pep Powder' (MSG).
There are links to his recipes on the internet.
The little paperback can still be found for sale but it has been out of print for decades.
http://amazingribs.com/BBQ_articles/LBJ_and_BBQ.html
http://tmbbq.com/king-of-barbecue/
This link is a memorial to Walter Jetton by a family member and contains a photocopy of his LBJ BBQ cookbook. I assume the cookbook and recipes are in the public domain. http://www.jettons.jacjam.com
-Richard

Haven't made my own, but for my money nothing compares to Blue's Hog. Been using it in tandem w/ my smoker for about 5 years now, and so far nothing but rave reviews. Can be a bit tough to find locally, but always available online (Amazon for me). I use the vinegar-based Tennessee Red on/in pork shoulder, and the "Original" for just about everything else. I enjoy the "Smoky Mountain" as well, but have generally phased it out in favor of the Original. Fantastic sauce all around.

Darren72 wrote:Perhaps it doesn't spoil after four days, but the flavors start to fade or change.

that is a fair point!