Backyard Competition

The usual rules for ribs are things like: No "country style" ribs - those are cut up pork butt. Loinback (babyback) or spare ribs - trimmed (St. Lousis style) or untrimmed. No preseasoned ribs. No boiling.

That's about it - if you are making the rules you can adjust as you see fit.

Also, type of cooking and type of fuel, Is propane allowed, is braising/boiling gonna be allowed.

We had a grilling contest where a contestant was "using charcoal to cook".... But the brisket was in a covered caserole dish surrounded by coals, and the wings were being deep fried over hot coals.

gotta address that too.

We do a contest using the KCBS judging rules (9-1) for taste, tenderness, and appearance. But we allow any type of rib : Pork, beef, buffalo, etc.

We have a pannel of 6 judges scor each entry. Only other rule is that it has to be cooked on site with any means possible, and follow all health and safety rules.