A comp cook isn't just to the judges taste, but to his taste amongst all of the other samples he is tasting, in the context of the judging guidelines. How a savory rib tastes will be perceived quite different if it is the only rib you taste or if it follows 5 sweet ones.
It takes a lot of skill to win comps consistently and much of that is transferable to making consistent BBQ for a restaurant (or backyard), but the recipes might be completely different.
I don't want to bash competition cooks, just saying what they do and what Franklin and LA do are only slightly comparable. See the car analogy. A car that wins a NASCAR race is an amazing vehicle, but you wouldn't want it as a daily driver on the public roads around here, especially if you have kids to drive around. It would be horrible in the wrong context.