I've only judged one KCBS comp, so take that for what you will.
Ribs - as mentioned already, they look kind of hastily thrown in there. They also don't look uniform in shape. The rib boxes I think look the best are where the ribs sort of "fit" together and make it look like a single rack (like the Plowboy's box linked above). Also, the finish on the ribs doesn't look uniform either, though the pic is kind of small and hard to discern fully.
Pork - too much going on. Maybe do sliced MM and tubes only? I got boxes like that in the comp I judged and while the MM was great, I had to mark down due to the other pieces that required sampling, and vice versa. Had a brisket box like that...great flat but chewy, fatty burnt ends. Their score would have been higher with just flat. I get that everyone wants burnt ends in the box but if the meat isn't as good, leave it out.
Chicken - not uniform in shape nor finish. Chicken is my least practiced category so I can sympathize, it's not easy to do and sometimes what looks uniform uncooked looks misshapen after cooking. Not sure how many thighs you cooked but maybe consider doing more to give yourself a better selection if you were struggling to find matches.
Brisket - I think this is the best looking box but second the comment about things "stuck" to the face of the brisket. I would have cut less off the ends too, let the flat fill out the box a bit more maybe.
Across all the boxes the garnish looks sloppy...maybe that's the nature of the beast with parsley, but maybe kale or another garnish type (like rolled up then crossed section lettuce?) would be easier? Also, I had issues where I kept getting parsley bits stuck to the food. I tried to pick them off before eating but inevitably ate some. I made a point not to mark down for garnish stuck to the sticky sauce but as a cook I'd be concerned that maybe that would skew the flavor of my meat some how. Who knows what another judge might think of it. Mixing two garnishes kind of complicates the look too I think.
I saw "worse" boxes in the one comp I did judge though, so you're further ahead than others for sure. Also, when I do my first comp I plan to include enough meat for the table captain. Felt bad for the guy, almost everyone did exactly 6 portions. Not that it makes a difference from the scoring perspective, that's a lot of time to invest and not get to eat much food
I plan to do a couple practice runs in the coming weeks including presentation in the boxes, so feel free to critique mine when the time comes, I'm sure it's harder than it looks so props for putting it out there.
