As was said before , I developed a sauce that would complement an not over power. I do believe that at contest, you are going to get the volunteer local judge that " It's just not BBQ w/o Sauce" I always sauce our entries---But---instead of plastering the meat with sauce, I will lightly and I mean lightly sauce the meat. So light that you can see the smoke ring through the sauce. It seems to work for me.
The "Sauce Whisperer"
Award Winning Smokers, Sauces and Spices
PERFECT, PERFECT 180 CHICKEN 2011
1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012
BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009
BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
CISC Master BBQ Chef