St. Louis leads the nation in per capita BBQ sauce ingestion. Slop a sickenly sweet sauce from Maull's on everything, especially pork steaks-- another largely StL concoction. Good BBQ has a dry rub and the sauce is on the side and HOT.
Haven't like Famous Dave's much in the two or three I've been to. Remember ordering ribs in St. Cloud MN once and they asked me what kind of sauce I wanted. (on the grill) Wanting to go with the local flow and thinking they weren't rubbed I said -- what ever's the hottest. After I sat down, I read a small card on my table which was titled "why you should never put sauce on while it's on the grill." I guess corporate management knew something the peons at the order table didn't.
(Actually Stl Louis now has a number of good bbq places, I'd even put it ahead of Kansas City-- a location that hasn't improved much since the seventies.)