I had a few bad experiences early on with sugars in my rub, so now 10+ years later
I still dont use sugars of any kind in the rub. My sauce tends to be a little sweet,
more to give a balance to it. Frankly, if I'm not in the mood for sweet, I eat the pork
sans sauce and am thrilled with it that way. For comps we dont submerge the pork
in sauce; rather pour a small amount over the top. If a judge prefers it without
sauce; there's plenty there with no sauce on it. If they like it with sauce, there's
enough there with sauce on it to enjoy...
For me, personally, I enjoy the differences. Sometimes a little sweet; sometimes not.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)