Just Curious ?

I do not sauce ribs, brisket or pulled pork. I will occasionally add sauce to chicken pieces (except for wings).

Sauce on the side unless I hose up a brisket flat then "sauce to the rescue."

If I'm offering PP sandwiches, I add a little thin vinegary sauce. For me, that offsets what juices soak into the bun.

Otherwise, sauce(s) on the side.

However, I do think sauce is important for carry out joints. It helps keep the meat warm while it travels. But not many places offer a really good sauce. For me, halfway warm and over sauced is better than too cool even if it tastes good.

+1 Sauce on the side. 

Never on the pp but my friends like the wet ribs and charred, chewy exterior. Please the crowd.

I will normally (but not always) sauce ribs for the last hour or so of the cook, but never afterwards.  And I never sauce brisket or pulled pork and leave that up to the individual. 

Do PP the same as you.

I put a very little bit of sauce the hour before I pull my ribs but it all bakes in. I don't serve a table sauce and I've never been asked. I find that defining in the northeast where ribs are usually drenched in sauce.

I've considered doing the same application to my butts but I don't see the point. I season my meat when I pull it. I've added anything from salt and pepper to rub and vinegar. I only add any kind of traditional sauce to frozen meat.

Brisket.. I've not been happy enough with any to really say. My best brisket was in a chili. Call that one as you see it lol.

Sauce on the side for me. Let everyone decide what they like best. 

Heat

Salt and pepper or good dry rub is all a fine cut of meat needs.

I sauce the side, for good cuts I use salt abd pepper.

Being from St. Louis, we ALWAYS sauce while cooking.  STL consumes more BBQ sauce than any city per capita, and that's probably because we use it on everything!

STL style sauces are tomato ketchup base.  They're not necessarily sweet, hot, or tangy--but maybe a little of each??  We're not big on the dry rubs beforehand.  Either way, most of these sauces need to be cooked onto the meat.  The sauce I make, is not a good dipping sauce, but it's awesome once it has a chance to caramelize and absorb some smoke.

So, I'll always use my sauce to build flavor, then serve someone else's dipping sauce on the side if needed!

The STL original is Maull's BBQ Sauce.  If you can find some of that, it is the quintessential STL style sauce and is the foundation & base of a lot of other sauces......kind of like Bush's Baked Beans.