Carolina BBQ is unique. They love using pork. South Carolina BBQ can be quite complex and heavy on the mustard. North Carolina BBQ is a lot more simple, but to the point, and the sourest of the bunch. They use a lot of vinegar and hot spices. You don't get that sourness from a dry rub. You get it from the mopping sauce or bbq sauce.
A lot of other American BBQ styles like Memphis, KC, etc. combine smoky and sweet with an abundant spices and a heavy tomato/ketchup focus. This style of sauce suits beefy, red meats better I think.
Does that answer your question?