Perhaps I misunderstand what you are saying. But......here it is.
A little history will held. Back in the late '50's and '60's I lived in Baytown, Texas.....family in Huntsville, Texas. We went up every fall to Huntsville to see the family and go to the Texas Prison Rodeo. That was a real rodeo. There was reckless disregard for safety of the inmates who rode bulls and broncs, never having ridden one before As they were in for life thoey felt like they had little to live for.....in other words they took chances most people woul not. They also made some serious money (for prison life) if they won.
As we approached Huntsville, there were people (mostly black folks) who were selling BBQ in their yards. it was cooked in a dug pit in their yards. It smelled good and tasted better. All used a sweet, vinegar with various spices.
Over the years my Dad perfected the BBQ. Beside the above basting, the key ingredient is TIME. Do not rush it. It cannot be rushed. I, myself, have not yet perfected it. At times I get it right, but my DAD always got it perfect. Ribs, Brisket, pork neck, sausage, chicken.
I have found a piece of meat which is hard to screw up. It is expensive, but is the best beaf cut. BBQ a tenderloin. Do not rush it. You will bow down. It cannot be beat.
So vinegar/sugar (or honey, or maple) is the only way to go.
It is nuts to savage a sitting governor for preferring one type of condiment over another. Let the man eat his BBQ the way he prefers it.
Should read:
The Pleasure You Get From Life,
Is Equal To The Attitude You Put Into It
So yeah, attitude in life.
As far as Q goes, I like mine with sauce on. I prefer mine sweet, with just a bit of heat. Not so much that burns your mouth, but makes your forehead (or in my case, fivehead) sweat.
As far as cooking, whether wet or dry doesn't matter to me, as long as the meat itself is good, with or without the sauce added later.
Haven't found many sauces that don't have some vinegar in them. But for a base, it kinda ruins it for me.