The kind of yeast can affect this too. For example, my Russian imperial stout and heferweisen used very active yeast which required blowoff while others just bubble slowly.
I just did the BB Saison also and ended at 1.001, so I guess that is normal. I just tried a taster in bottle after 3 days and it definitely was "green". I would give this beer at least 2 weeks in bottle before being concerned on the taste.
I also used the entire 5oz priming sugar, in general...
After a month in bottles mine was good. However, letting it sit longer it gets to become excellent. Big beers like this really develope better with time.