Sure. There are different Meat and Flavor profiles in the BBQ world.
Starting on the East Coast you have Carolina (no differentiation between NC and SC) BBQ. It is generally has Vinegar Based Sauces and use mainly Pork as their protein, whole hog or sausage. There are a lot of Hog Farms in the Carolinas. The sauce is added at the end of the cooking process.
Then you have the Memphis style, which features a Dry Rub approach (Meat is seasoned without a sauce and sometimes a sauce is served on the side) . The favored protein is Brisket, but Pork Ribs and Chicken are incorporated too. Sauces are usually Tomato based (i.e. ketchup with BBQ spices).
Next you have Kansas City style, similar to Memphis only with a wet dressing during the cooking process of a tomato based sauce. This creates a glazing effect on the meat during the cooking process. Often the manner in which Big Chain Restaurants use that offer BBQ dishes. They usually have the same Proteins as Memphis (Brisket, Ribs and Chicken).
Then there is Texas BBQ. Almost all of the protein comes from a cow. Brisket and Ribs, but they do like the Pork Sausage here too. You don’t often see pork ribs served. They follow the Memphis Dry Rub approach and do serve Sauce on the Side (usually tomato based), but typically only used if the cook is dry or under seasoned. “If the Meat isn’t juicy, throw some sauce on it” mentality. Its almost an insult to sauce your brisket. Sausage is fair game. The Sauce in TX tends to be a bit more peppery than elsewhere and stands to reason for the local tastes/produce.
Now what we use in our dry rubs is sort of confidential, as competition in the BBQ world is tough. I can tell you that it is common to coat the meat in some sort of paste or liquid that allows the dry seasonings to adhere during the cooking process. My personal secret is yellow mustard, but have heard of others using plain old honey or Dijon Mustard depending on the flavor profile they were looking for. The Black Bark is a desired effect of good seasoning and the low and slow cooking process. They are commonly referred to as Burnt Ends (high char to meat ratio).