IMO barbeque is as much about the sauce and rub as it is about the cooking method. Low and Slow has to be the cooking method...but a sauce and rub are also essential. Cooking skewered meat (or even skewered/rubbed meat) is just grilling.
Yes, obviously, they are not smoking it, which, I would agree, is not the definition of barbecue. However, I would disagree about the sauce and rubs being as important. "Barbecue" is a cooking technique. Great barbecue is more than capable of standing alone. Sauce and rubs are just there to contribute a bit of enhancement. Great pitmasters focus on the smoking process, not the enhancements.