chicken - 6 - thigh on bottom looks like it's missing the skin, box looks messy - distracts from meat, try placing chix in 3 x 2 configuration
ribs - 8/9 - our ribs seems to always score better when centered in box (back to front) in a single row rather than placed diagonally. I also prefer a little lighter color on the ribs.
Pork - 7 - pulled pieces are too big and stringy, sauce looks a little thick, like ribs, we usually score better when we don't use a diagonal layout, the first 3 slices don't look like they were layed in the box in the same orientation as the back 3 slices (i would lay the flat end on the bottom and the round/point side facing up).
Brisket - 6 - fat side goes down, trim excess fat off back slices, injection stains look bad