I need your expertise to help setup a small BBQ Rib competition.

[rbranstner]

Ok so at my family gathering this summer we have decided that we are going to have a rib cook off. We are going to appoint judges and have criteria to judge by but I am looking for guidance from you guys as a lot of you have cooked in competition before. Just from watching the BBQ competition show on TV I have gathered a few things that judges go by to rank the ribs. Here is my quick general thought. Four judges and each team turns in 4 ribs for the judges. They will rank the meat on taste and texture. Since this isn't a full blown competition and its just a small thing for fun I wasn't really sure if I should have a criteria for over all looks like I see them do on TV. Do you guys have any other suggestings I could use or something I should go by? I am doing to do some searching on the web to see what the different BBQ competitions use. Any idea's or a good web page that I could do some research on would be greatly appreciated. Thanks guys.

 

[bbq engineer]

Here are the KCBS rules...If I were doing a back yard type of throwdown, I probably wouldn't get this anal about it. After all, It is probably just for braggin' rights, and it is with your family.

http://www.kcbs.us/pdf/KCBS_Rules_an...tions_2009.pdf

Just make sure there are defined rules and that the judging is blind or double blind. No marked containers, no sculpted meat, and then go by taste, tenderness, and presentation as an option. Make sure at the end of it, that you all get to win and eat the day's work!

Good luck!

 

[alx]

I would avoid comment sheets...I have seen some feelings get hurt etc...
in the friendliest comps....Maybe just the most points based on your criteria...Just my 2 cents....Good Luck!!!!!!!!!!

 

[rbranstner]

In your guys experience and personal preference see if you would think this scoring system would work.
There will be 5 or 6 judges (depending on how many I can get) who will blind judge and score on a system of 2 through 9 on two categories. One being tenderness and one being over all flavor. The lowest score will be thrown out and the totals will be tallied to determine the winner. In the event of a tie the lowest score that was thrown out will be used to break the tie. If there is still a tie we will end in a tie. Like I said this is just for fun and bragging rights so if two teams tie that is just fine.

In your personal preference and experience do you think I should add third criteria of overall appearance? Is there going to be to big chance of a tie if I don't have more than two criteria for judging?
Also one of my relatives said that when he has heard of a rib cook off all of the ribs should be bought from the same place so everyone is on a level playing field as far as meat quality. Any thoughts on that?

 

[the dude abides]

Well like you said it's just for fun, but you can show off a little by adding the appearence category. Not just the plating, but looking at how they were trimmed or not, how the sauce/glaze looks, pullback on the bones, etc.

 

[tn_bbq]

Sounds like fun.

Ask the judges to refrain from commenting to one another while judging. Amazing how one, overpowering person can persuade others.

Also...backyard comps are notorious for giving high scores for fall off the bone ribs.

Regarding the buying all the ribs from the same place issue: I don't think it matters one way or the other. Just make sure you are clear about what type of ribs everybody ought to be cooking and you should be just fine (spares, backs, etc.). Biggest problem with handing out meat is you lose control over how many slabs you will be cooking (not uncommon for folks to cook lots of slabs and then cherry pick their best ones).

Regarding the appearance issue: Coach everybody up on how to cut them so they look similar on the plate (4 single bones, 4 double bones, etc.).

 

[capt dan]

How big is the family gathering? Here is an example of how I would do it if it was me running it.

Lets say there will be 30 people and 5 judges( just an example now)

now that means you will need 15 slabs to feed the people, plus 1 slab per team for the judges( to pick the best 5 ribs from).Sounds like this is gonna be a family/neighborhood event so lets say ya have 8 teams.

Have each team cook 4 racks ,1 for the judges, 3 for the guests.
Pick a time that the ribs must be done and give em 5 or 10 minutes grace period , Like 1:55 to 2:05 pm.

Judge them on a scale from 2-9 on tenderness,taste , and apperance.

Multiply the tenderness number x 0.38 and the taste number x 0.52
and the apperance number x 0.10. I doubt you will get a tie this way.

you could even make the contestants slice the remaining ribs and turn them in inside a half pan(foil) with lid, and set them on a table with a number in front of each one, have the folks/guests make their choice and give a seperate prize for puplic choice.

when you turn in these containers for judging, they should have a number on the container that is registered to the team. The person in charge of the event needs to write that number down and tape over the first number and asign a new number so tha the judges don't know who's is whos, Only the person assigning the numbers.

Lets say someone turned in this box.



and it recieved a 6 for presentation, 8 for tenderness and 8 for taste.from judge #1


That would be a score of

pres. = .60
tend. =3.04
Taste = 4.16

#1 score equals 7.80

I think you get the idea, once you get all the judges scores, add them up and there ya go
For the peoples choice, just have them right down on a ticket the number they liked the best and drop em in a can, and count em up.

Just an idea, but at least it gives ya an idea to play with or tailor to your event.

 

[rbranstner]

I should have mentioned that there will be around 4-6 teams cooking ribs. And we are not sure how many people will be eating. I think we are just going to cook 4 slabs per team. Capt Dan I like your idea's that is pretty much how I was thinking about running it. The only thing I am thinking now is since I am cooking in the event I maybe shouldn't be running the event as well. I would never do anything to gain an advantage but you just never know how people are going to act or think even though this is all for fun.
Capt Dan where did you come up with the numbers to multiply your scores by? Just curious.

 

[chisoxjim]

Im doing a BB cookoff in June as part of my annual BBQ event @ my house.

I have a couple guys who are KCBS judges, and 2 who are not, but are serious bbq folks doing the judging. We are going to use the KCBS point scoring system, and it will be a blind judging.

So far including myself I think I have 5 participants, a couple pretty serious backyard guys, and a couple competition guys. Should be a good mix.

Its all for fun, and friendly bragging rights.

 

[capt dan]

Just kinda pulled em outta my head. figured what would be most and least important. I'm sure there is a real KCBS formula, but you should just keep it simple. I agree, if your cooking too, make someone else do the turn ins and scoring/number stuff!

Good luck with it.Keep it fun!