OK, next question -- tomato or vinegar-based sauce?
Gloppy tomato-based sauce for ribs, vinegar/mustard sauce for other parts of pork. Nada for beef.
Most people (myself included) associate ribs with the KC-style. It should be a little syrupy, sweet, and full-on messy. There should be some heat in the back of the mouth but it shouldn't be anything sour. Carolinans beg to differ, but the rest of the country eats ribs with an extra helping of sugar.
But if you're having pulled pork, it's got to be vinegar or mustard sauce. First, properly done pulled pork is even more unctuous than ribs, and so you don't need to add another layer to that. Second, it's usually eaten in a sandwhich, and it tastes much cleaner with hot sauce. If you eat sliceable, as a pork roast, it's great if you have a mustardy sauce to go with it.
That said, if you've screwed up on pulled pork, having a thick tomato sauce can cover up your mistakes. It won't be great (cos the pairing is wrong), but it would be dried pork either.
Beef ribs is a bit too, erm, juicy dry, but it doesn't really go that well with a vinegar sauce. This one you can be creative, and play with using Asian flavors (i.e. Korean BBQ) or straight up glop.
Brisket should be eaten dry. But I've never really had great smoked brisket. And I failed when I tried do it myself (not easy to get the point cut here.)