What Hub said, but also some of it is regional. I'm not talking so much to the flavors but as to whether to sauce and how much you sauce. Also which sanctioning bodies you compete in/with. Right here I wouldn't dare present an unsauced rib in KCBS, but MBN no problem if it's great without sauce. Other areas may very well differ. Here, in MBN, if you sauce your pork ahead of time you're liable to get destroyed on scores (sauce, if presented, should be in the cup), but in KCBS you can get away with it, but it should be VERY light. I think other regions would view this differently.
See if you cant talk with a few other competitors from your region and see what they have to say.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)