Ribs cooked the way I described have more that enough flavor and seasoning with the thin crunchy bark and the melt in your mouth meat underneath. But some people just won't eat barbecue without sauce, so I have to have some on hand. I never put it on while on the smoker.
No need to and why you should do it that way.
Like I said, in the end I like some sauce on my BBQ. For ribs, a think like on one side.
For sandwiches of pork, many times simply some slaw does the trick. Other times I like some other. As mentioned, sauce is a last option to be added at the table by the person eating. In no case it is anything like eating a manwich sloppy joe or something similar. Probably more like dab of bearnaise sauce to go with a steak.
