Depends on the meat. Pulled pork, I like vinegar-based sauce or a light, tangy red sauce. Ribs, dry rub, hands-down. Brisket, dry rub with the possibility of red sauce, depending on the rub and the sauce. Chicken, light, tangy red, though I'm anxious to try a white sauce--I had it once, many years ago, and it was amazing.
So...it's complicated.