I've been cooking ribs in competition for years and I totally understand your frustration with the PBC when it comes to this endeavor. I often use mine for "friends and family" ribs and enjoy the flavor the PBC imparts but would not use it in competition even though it can and does produce a winning rib now and then.
Here's the problem. The PBC is a very simple design, intended for use mainly by timing rather than temperature management. Competition ribs need precise temperature management. Many folks diddle around with the rebars, lid, vent, fullness of the pan, etc., but none of these methods produce the consistency needed for perfect bite and non-mush texture that a pellet cooker or well controlled stick burner will. I'm not saying you can't or shouldn't compete in ribs with a PBC -- some do -- but you'll work a lot harder and have less reliable results. Measuring inter-bone temps and chamber temps are difficult.
On the brighter side, I've used my PBC for chicken in competition and gotten a couple of walks.
Hub