Well I'm a nobody in the world of competition BBQ, but I will weigh in anyway. Even though I know that like most of my posts in long threads like this one it will either be completely ignored or it will bring a three day awkward silence to the thread that will be broken by everyone continuing the previous debate with no regard to what I'm about to say.
Now like I said I'm nobody in Comp Q, but I started out copying the Trigg style like everyone else. I had very mixed results turning in the super sweet ribs(and they most definitely were super sweet). Then one day I decided to stop foiling all together and only use a typical rub that has just a bit of sweetness. I started getting calls much more consistently. I do still hit them with a sweet and spicy glaze, but the sweet is ON the meat instead of IN the meat like it would be when I foiled.