Yeah I like a dry rib, maybe sauce in the end, but only sometimes, a dry rib so awesome (spicy BBQ for dipping). As you say good BBQ is rub-only, but pulled pork can get the vinegar-based after it's pulled for some good tang. Brisket, needs to be done perfectly so it's juicy, and yeah... no sauce! BBQ chicken... I like sauce. Mostly for dipping though. In the south some call BBQ sauce dipping sauce, for just this reason. You dip with it, not cook with it.