I love smoking bbq and usually no matter what I cook, I'll put a bottle of bbq sauce on the table just in case but nobody ever uses it. Maybe a pulled pork sandwich but ribs? Brisket? Chicken? I was binge watching some bbq pitmasters last night and every single box they put in from of the judges was swimming in sauce. I don't get it, either you can smoke meat and make it moist and tasty without sauce or you can't. Seems like these "pro's" should have to present the meat as is off the grille to be able to judge the actual cook without doctoring it up with sauce. Maybe I'm just weird, who knows?