Well, I used to judge MBN before I started cooking in KCBS so let me see if I can add a little something here.
Like QN said,
3 categories: Whole Hog, Ribs and Pork Shoulder
Note: MBN requires a whole shoulder.
FYI, in three years of judging MBN contests I can't remember ever seeing Spares....always loin backs. Could be a geographic thing as most of the contests I judged were in So. IL and TN
You are judged by both on-site and blind box.
The blind box has no garnish. You can turn in sauce in the provided cup.
Personally, I wouldn't do that, I would turn the meat in as you want the judge to eat it. If you want a light sauce on it...turn it in that way. You never know what the judge is going to do with that sauce if you give them an entire cup.
On-Site you are judged on area and personal appearance, presentation, appearance of the meat on the cooker as well as taste and tenderness.
I would like to add that the area and personal appearance is intended to evaluate if you and your area are clean. Basically, did I feel comfortable eating in your area. It has nothing to do with china and how much money you spent on your rig, tables and linens.
Yes it is comparative judging. The scale goes from 5-10. Someone will get the 10. The explain it to the judges like this: It may not be the best you ever ate...but it is the best you ate today. That person gets your 10
Also there is an overall impression score that gets down to the decimal.
So, you may have two entries that are identical in appearance, taste and tenderness. (As identical as you can get without justifying marking down for anything) But in the overall score, the judge must differentiate the winner. It may come down to a 10.0 and 9.9 in the overall.
Like I said...SOMEONE GETS A 10
If you're really curious just IM me and I'll dig out the judges handbook and give you the exact details.
-Aaron