2 years ago my cousin, brother and I threw a birthday party for my uncle. My cousin borrowed a nice trailer firebox smoker and we cooked 20 racks of St Louis spares over some nice Texas post oak. My brother did 12 racks his way, which is to use a basic Texas style rub (salt pepper cayenne), baste with butter, lemon and worchestershire and finish with a texas style sauce (tomato vinegar pepper). I cooked 8 of the racks using a close facsimile of Johnny Trigg's method (wrapped with tiger sauce, brown sugar, honey and squeeze parkay, out of the foil, finished with a sweet, vinegary glaze). I really like my brother's ribs. Classic style, the way i grew up eating them. But the competition ribs were really good too. The sweetness in my opinion wasn't overpowering. I felt that the sweetness enhanced the natural sweetness of the fat in the spare ribs and worked. Everybody at the party agreed. They wiped out the tray of my ribs leaving a majority of my brother's ribs on his tray. Needless to say, he was a little butthurt.
I would be fine with either. As long as a rib is cooked well, everything else is just style. When it comes to style, different strokes for different folks.
Primo Oval XL, BPS drum, Weber gasser