About North Carolina sauce

Here's something that I've been wondering about lately.
 
The principal (though by no means dominant) sauce style in north and middle Georgia is a red tomato/vinegar mix.  You can get this at an awful lot of places.  Roadfood-reviewed places in the region that use it include Harold's in Atlanta and Kelly's in Walnut Grove, but many, many others - Speedi-Pig, The Turn-Around, Troy's, and many more.
 
I'm not at all familiar with NC BBQ yet, sadly, but I'm confused by references to Lexington-area BBQ having a very distinctive sauce quite unlike what I recognize as (Eastern) NC vinegar sauce.  I read that Lexington BBQ sauce is... a tomato/vinegar mix.  Which is what I'm used to here.   Are we talking about the same stuff, or is there more to the Lexington-style sauce that I have not quite understood?