I agree with Brian, I think you have to submit food that "the majority" of people in that area are used to, and for the majority of the country that is a sweet BBQ sauce. Your sauce doesn't have to be devoid of spice, but it shouldn't be overpowering.
An example regarding matching rubs and sauces to regions would be comps and judges in the Carolinas probably see more vinegar based sauces than sweet, tomato sauces, I would assume.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle