Texas style is no sauce. Typically mesquite or pecan smoked on a stick burning pit.
Do what you like to do. I have had bbq in South Carolina, Memphis, and Texas. I'm not to big a fan of vinegary bbq sauces. ...or mustard base sauces. So I guess I prefer Texas style, but I haven't done a cook or recipe the same yet. I have been tweeking and modding rubs, sauces, and heat to match my available time and my own flavor profile.
I have been experimenting with wet ribs lately. Sweet baby rays ($1.19 at Aldi grocery), chopped garlic, 3 drops of Dave's ghost pepper sauce, thinned with Apple juice.