Thats great - let the flavor of the smoke and meat shine!
I once did a test of several different rubs on 4 bone mini-racks of back loin ribs. (Truth be told, I had to do something with a bunch of 4 bone tips I trimmed from some racks so they would fit in my 19.5 WSM.) In addition to various rubs, I left one with no seasoning at all. I was surprised that the unseasoned rack was really good!
I highly recommend that all aspiring pitmasters try smoking without seasoning the meat. It informs you about the starting point as you strive to develop the flavor that you desire. And it is a real eye opener.