Greetings and Salutations! I've been part of the Aww Hell Competitive BBQ team here in Grand Rapids for a couple of years now and have branched out this year to organize a KCBS event in Newaygo, MI coming in August (9 - 11) - the Dam Good BBQ Championship! I love to experiment with new rubs and sauces and am still looking for that illusive "perfect blend." Our team has done pretty well (one RGC and many calls) but we're still looking for that GC glory. Any advice on getting over the last hump and into the winner's circle? Thanks everyone!