Hey Everyone. I have been playing around with rubs and sauces, and also have searched the net, but I wanted to get firsthand experience, is sweet the way to go? I have read some like very sweet, with a little heat, others not soo sweet. I am guessing it is all per judge, even though the classes are supposed to show exactly what to look for. I have looked to take a class, but have not found any yet in the NJ area.
Any insight from competitors and/or judges would be appreciated.
Bubba Grills 250 Reverse Flow
[COLOR=Black]Maverick [/COLOR]PT100 Pen
Late Night Hoggers Competition BBQ Team