I am doing another competition this weekend and am looking for a good rib glaze. I know competition ribs are very sweet but, would like to find a good finishing glaze. Want to keep it simple while not over powering.
Foamheart is being kind. This is actually a ham glaze that I put on ribs for an experiment. We love it and I now use it frequently to please She Who Must Be Obeyed but it isn't traditional. If you use it at a competition, it is not a KC sauce, a St Louis sauce or a Carolina sauce, it is a Canadian Maple Syrup glaze so, while it tastes great, it will be different from what they are used to.
I am partial to maple anyway, and when Disco cooks people smile.....
http://www.smokingmeatforums.com/t/151369/first-bacon-on-a-stick
You might check out his glaze on a recent set of cured ribs. I have some ribs I just put in the cure, I am planing to try it myself.
Just a thought. If nothing else it might give you an inspiration of your own.