The challenge has been set, its me and my BGE vs two native Texan BBQ cooks. We each are cooking a seperate meat and a side. cook#1 is doing a brisket and sweet corn cook #2 is doing chicken and a veggie mix I am doing pulled pork and coleslaw plus smoked sweet potatoes. We also are each cooking 3 racks of baby back. Judging will be peoples choice and cooks vote or admitance of defeat. Will have overall, best meat, best rib and best side. The party attenders will mostly be BBQ novices with a few discerning BBQ eaters. I plan to cook the pork on Thursday and the Ribs and potatoes Friday. I have a plan for the pull and potatoes, but looking for advice on the ribs? Should I go dry to match the Texas cooks, go the other extreme with a super sweet compition rib or go down the middle with a safe rub and light sauce? Any advice?