IMHO:
Chicken: 7-8. It does look a little dry, but I want to eat it regardless. That middle piece on the bottom is just too small to me. It takes away from the other pieces, as that's what my eye fixes on, and it won't let go.
Ribs: 7-8 as said before, the front rib looks like it just got eliminated from musical chairs. The slices vary in size quite a bit as well.
Pork: 8 I love those chunks. They look great. The pulled may be a little dry, but that is easily fixable as is the...ummm...phallic MM. Fan out the MM, a little sauce or a spritz on the pulled, and I think this is a 9.
Brisket: 6. Did you overcook it? If not, why did you slice it so thick? My initial reaction is that it's overcooked, but doesn't have much color, which is...odd. Maybe you wrapped too soon? Either way, I would show off the meat more, and straighten out the row of BEs. Either just 6 (or 7 if you can) in a row, or make 2 even rows. FWIW, I think the ends look really appetizing.