Sauced or rubbed vs. naked
Perfectly cooked barbecue -- think beautiful bark on the outside with a pink ring underneath -- should be delicious enough to eat with no additional accompaniment. What happens next is really a matter of preference, but any additional seasoning should complement the flavor, not be the flavor.
There are people, most commonly Texans, who claim barbecue doesn’t need any sauce. But a little sauce or dry rub can add a great extra dimension to great barbecue. However, when barbecue isn't cooked correctly -- when it doesn't get enough smoke or it is too tough -- sauce is a cover for the problem, not a solution. Just like over-hopping can mask the mistakes of an unseasoned craft brewer, drowning barbecue in sauce is a common trick to hide culinary criminality.
Some barbecue cooks have outstanding sauces, so always give them a try -- you might find that they’re good enough to sop up sans meat, with a little bread. And plenty of people argue that you aren’t eating good barbecue unless you are wearing a generous coating of sauce on your face and shirt by the time you are done. But sauces in the barbecue world should be like a little makeup: a subtle accentuation of your best qualities, not something you cake on to make yourself a new person/brisket.