Texas Best barbeque sauce

From 1977 until 2003, a unique brand of barbeque sauce was produced - called "Texas Best Barbeque Sauce". It was smokey, tangy and rust-colored, having a somewhat coarse consistency. In 1993, T. Marzetti bought the rights to the name and the recipe, and they released a variety of products, palmed off as "Texas Best", but their offerings did not much resemble the original.

In 2008 after the inventors re-acquired the rights to the name and the recipe, the sauce has become commercially available again: texasbestbarbequesauce.com.

The following is my attempt to replicate it.

16 oz tomato purée
3 Tbl mustard
1 1/2 Tsp thyme
3 Tbl onions, freshly grated and chopped
2 cloves garlic, pulverized
1/4 cup white vinegar
2 Tbl dark molasses
1 Tbl dilute liquid smoke
1 Tsp worcestershire sauce
1 Tbl chili powder
black pepper
De-seed and de-stem 5 chile de Arbol pods. De-seed and de-stem an equivalent amount of Guajillo pods (about 1 pepper). Place them into a coffee grinder along with 1/4 Tsp cumin seeds.

Combine the above ingredients in a non-reactive sauce pan. Adjust salt and pepper to taste. Bring the contents of the pan to a boil, cut the flame and simmer slowly until the sauce is reasonably thick.

Look on the label of the tomato purée for tomato paste, as the main ingredient. Alternately, re-hydrated tomato paste can be substituted for tomato purée. Place a level 2/3 cup of tomato paste into a 2 cup Pyrex measuring glass, add enough water to bring the liquid to 16 oz, then use a stick blendor to combine. "dilute liquid smoke" refers to the amount of water in the product. If the label indicates that water is first ingredient, it is "dilute liquid smoke".