Official Rules and Regulations - Ribs & Rhythms Cook Off (September 21, 2024)

The following rules, regulations, and judging procedures will be used. KCBS (Kansas City BBQ Society)

Contest rules will be used as guidelines.

1. The decision and interpretations of the Rules and Regulations are at the discretion of the BBQ Committee and Judges at the contest. Their decisions and interpretations are final to the extent consistent with the rules.

2. A chief cook and / or an officially registered assistant chief cook must be present to receive awards. The team may have up to two assistants during the competition. Chief cooks and/or assistant cooks may only cook for their designated team at the contest they are attending.

3. Each team will be assigned a 12 x 15 cooking space. Grills, cookers, props, trailers, tents, or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space. All seasoning and cooking of product shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device. There is NO access to electricity and access to water will be limited.

TIME SCHEDULE

6 am – SET UP (Please, NO early birds!)

6:30 am – COMPETITION MEATS AVAILABLE for pick up

8 am – COOK’S MEETING

12 pm – VENUE OPENS TO PUBLIC w/MUSIC & VENDORS

1:30 PM & 2 PM RIB Turn-ins

3:30 pm – Awards

4. Contestants shall provide all needed equipment, supplies and electricity. Contestants must adhere to all electrical, fire and other codes. A fire extinguisher shall be near all cooking devices. EACH CONTESTANT MUST HAVE A FIRE EXTINGUISHER.

5. It is the responsibility of the contestant to see that the team’s assigned cooking space is safe, clean, and orderly following the contest.

6. Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Any cooking, warming vessel, or device can be pre-heated and used as long as heat source(s) are DISCONNECTED AND DISABLED PRIOR TO CONTAINING THE COMPETITION PROTEIN.

7. Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted. Fires shall not be built on the ground.

8. Competition Protein:

Each contestant competing shall supply all their own cooking ingredients, individual cooking utensils, preparation tables, etc. No open fires or pits will be allowed. There are no other restrictions on the means of heating except no electricity will be provided. Since this is an outdoor event, and we have no control over the weather, it is suggested that you bring suitable shelter as the weather may require. You are also welcome to prepare and cook additional meats and/or sides for serving to Event attendees. You are responsible for observing prudent temperature and sanitary requirements. EACH CONTESTANT MUST HAVE A FIRE EXTINGUISHER.

Amateur competitors - 5 racks of Pork Ribs will be provided to the amateur competitors the morning of the competition. Meat for the contest may not be purchased on your own or precooked. The meat shall not leave the contest site. Ribs to be seasoned and cooked during the competition between the hours of 7:00 am and 2:00 pm when judging begins.

Professional competitors – Must supply their own Pork Ribs (5 racks minimum) for the competition. Ribs are allowed to pre-seasoned and pre-cooked as desired, ahead of the competition. Meat will be inspected prior to the 3 competition and members of the cook-off committee member. Once the competition meat has been inspected, it shall not leave the contest site. Cooking shall not begin until the competition meat has been inspected. Remaining cooking will be performed during Saturday’s competition between hours of 7:00 am and 2:00 pm when judging begins.

9. Barbeque for the purposes of the competition Rules is cooking the meat on a device defined in 7 above. Parboiling, Sous-vide, and/or deep-frying competition meat is not allowed. Searing meat with a gas torch is also prohibited. If any of the banned processes are discovered before the team turns in, the team will receive a zero score. If discovered after turn-in, the team will receive a one (1) in all criteria for that entry.

10. Meat shall not be sculptured, branded, or presented in a way to make the team’s entry identifiable. Rosettes of meat slices are not allowed. Violations of this rule will be scored a one (1) on all criteria by all six judges.

11. Judging starts at 2:00 pm on Saturday.

12. No garnish is to be used in the turn-in container. Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the container. No side sauce containers will be permitted in the turn-in container.

13. Entries will be submitted in numbered container, provided by the contest organizer. The number must be on top of the container at turn-in. The team number used for judging will be assigned to you and marked on the turn-in boxes by the cook-off committee. The container shall not be marked in any way to make the container unique or identifiable.

14. Each contestant must submit at least eight (8) portions of meat in an approved container. Ribs shall be turned in bone-in. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1) as a penalty.

15. The chief cook will be held responsible for the conduct of his/her team and guests. Excessive use of alcoholic beverages will be grounds for disqualification. Under no circumstances are alcoholic beverages to be distributed (given away or sold) to the public by contestants. (That’s our job.)

16. The following cleanliness and safety rules will apply:

a. No use of any tobacco products while handling meat.

b. Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required.

c. Shirt and shoes are required to be worn.

d. Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing, and sanitizing of utensils.

e. Prior to cooking, meat must be maintained at 40° F or less. After cooking, all meat: Must be held at 140° F or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and within 4 hours from 70° F to 41° F or less.

f. Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.

17. All fires must be put out, and all equipment, vehicles, trailers and all personal equipment and supplies need to be removed from the premises within 1 hour after final awards are announced. It is imperative that clean-up be thorough, and the team’s assigned cooking space is not left in disarray or with loose trash, other than at trash containers

18. There will be no refund of entry fees for any reason, except at the election of the contest organizer.

19. The barbecue committee reserves the right to make additional regulations as the situation warrants. Decisions of the barbecue committee chairman and judges are final.

20. Violation of the Rules and Regulations of the contest may result in disqualification, expulsion from the grounds, and/or disqualification from future participation.

21. If you have any questions, need additional information or if you cannot attend after being signed up, please contact us at:

• Jason Gray PRESIDENT@EASTSACCHAMBER.ORG or 916-588-8877

• Linda Hart lindagrenz@hotmail.com or 530-220-2515