That would be because beauty is in the eye of the beholder. In competitions you must please (and not offend) 6 judges and still stay within the definitions prescribed by the sanctioning body. At home you can make it to your own preference; damn those other folks, and damn some sanctioning bodies definition of what is and isn't barbecue. Also know that different sanctioning bodies tend to define it a little differently. Just an example, while KCBS would define the perfect rib as bite through cleanly, MBN would define it as pull cleanly from the bone with only a little resistance. While there's only a 15-20 minute difference in the two, many people want their ribs falling off the bone if they can get 'em.
My father defines perfect barbecue as very under-cooked, tough, have to gnaw rib meat off the bone, and blacken the sauces on the outside. He also doesn't care for smoke flavor at all.
In a competition, his definition of perfect ribs would, beyond any shadow of a doubt, get DAL consistently. Interesting note: I grew up hating barbecue cooked at home, especially ribs.
For me perfection is pretty close to MBN's definition. I dont want them falling off the bone, but very close. I like them with no or only a tiny amount of sauce. Memphis ribs, if you will.
I like them a little peppery with only perhaps a slight hint of sweet. For competitions mine would be a little too spicy on the pepper and not sweet enough. My best friend likes his a little more salty and sweeter.
At competitions you have 1 chance to impress all 6 judges. You'll cook to that standard.
