BBQ Flavor Profiles

I've been re-watching BBQ Pitmasters and really noticed the different approaches to the flavors by region. My main thing was how many Southeast Pit Masters incorporate sweetness into there rubs for beef. Which to me is something I don't associate with good tasting beef! I have no desire to have anything sweet tasting when eating brisket or Beef Ribs. I guess I prefer Texas Style of bold meat flavor. What are your Beef, Pork and Chicken Flavor profiles when it comes to BBQ?

Mine:
Beef: Bold meat flavor rub, good smoke, and no sweetness and or sauce.+

Pork Ribs: Slight sweet and Spicy rub, good smoke, sauce should mirror the rub.

Pulled Pork: Sweet rub, good smoke, Sweet and tangy sauce.

Chicken: I'll pretty much enjoy anything!