Snarky... It's Monday.... <sigh>
It's almost impossible to find any 1 sauce that works great on Chicken, Beef, and Pork. That's why most use multiple (at least variations) sauces. Or, if I were to interpret the snarky responses above, I'd say they were trying to say something like "if you aren't prepared for this, you aren't ready to compete".
Much like Diva above, I have 3 base sauces that I mix and match. 1 goes straight up on Chicken, then all 3 mixed together in different amounts for ribs and pork, and we thin the pork one down quite a bit and mix in some drippings from the beef for the beef...
4 very different variations.
Good luck with your adventure. I do suggest that you work closely with "marrying" your sauce(s) to your rub(s) and/or injection(s), because sauce (IMHO) that tastes great all by itself may or may not taste worth a flip with/on your BBQ.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.