[bmonkman]

So to the judges out there - have you judged turn-ins that were very light on the heat (and perhaps no heat at all) and had another type of rub that you found interesting and distinct AND it scored well at your table?

You may wonder what is driving this. Well, primarily, it is because my wife has colitis and cannot handle anything spicy hot at all. We are hoping to enter competitive grilling sometime over the next couple of years and she was wondering if we would be shooting ourselves in the foot (competitively speaking) if we tried to develop something she could tolerate.