What ingredient is often omitted in a dry rub for competition BBQ?

In the context of competition BBQ, sugar is often omitted from dry rubs primarily to highlight the natural flavors of the meat and to create a balance with the other ingredients. While sugar can enhance flavors and contribute to caramelization, many competitive teams prefer to keep the rubs simpler and focused on savory elements.

Salt and pepper are foundational components widely recognized for their role in enhancing flavor and drawing moisture from the meat. They help amplify the taste of the protein without overshadowing its inherent qualities.

Paprika is frequently included in dry rubs for its color and mild flavor, contributing visual appeal and a subtle sweetness without the complexity brought by sugar. Thus, in a competitive setting, teams may opt to exclude sugar to allow for a more refined presentation of the meat's natural taste and to align with the judges' preferences for savory over sweet.