Since I prefer to cook my ribs and other such BBQ for many hours in the smoker, I generally use a dry rub. Sauces burn too easily -- especially if they contain sugar -- even over indirect heat. The dry rub adheres to and flavors the meat better throughout. I don't have the problem of sauces running or drying off before the job is done. Let the meat cook for a couple hours uncovered to get the good smoke flavor (that's right, real wood only, not gas) then wrap it in foil to preserve the moistness.
And as I tell the waitress when asked if I need a BBQ or steak sauce for an entree -- "Honey, if it tastes so bad that I have to hide the flavor of it with a sauce, don't bring it to me." My BBQ needs no sauce. I always come home with an empty grill so it can't be too bad.
All that being said, when I make a sauce it is generally brown sugar based with medium range heat from the spices. I'm allergic to tomatoes, don't care for the mustard based sauces, and if I want vinegar on my meat I'll dip it in douche water.
I sure agree with the real wood fire part, nothing beats a good hickory fire for BBQ.
Fairly original, that.
IMO, if the meat is prepared well enough it doesn't need any sauce.