Minnesota Building Trades Ribfest Begins in:

0Weeks0Days0Hours0Minutes0SecondsSee you for Next Years Ribfest

Ribfest Competitor Rules

TIMING FOR RIBFEST:

6 a.m. Competitor load-in & site setup (No Overnight Parking/Camping)

8 a.m. Cook’s Meeting / Rib Distribution

9-11 a.m. Event Sponsor & Career Fair Load-in

10 a.m. Chicken Distribution

Noon Gates Open to the Public

Noon -2 p.m. Career Fair

1 p.m. Chicken Turn-In

2:15 p.m. Opening Military Ceremony

2:30 p.m. Rib Turn-In & Public Tasting for People’s Choice Award

5:30 p.m. Awards Presentation (Approximately)

6 p.m. Sponsor & Competitor Tear Down

6:00 p.m.: Tear Down

YELLOW RIBBON RIBFEST RULES AND CONDITIONS

Judging Criteria

Entries will be judged by a panel of 6 judges.
Any turned-in after 1:05 pm for chicken and 2:30 pm for ribs will not be judged.
Rib and Chicken scores will be based on three categories: Appearance, Tenderness, and Taste.
The scoring system is 9 (excellent) to 2 (inedible) in each category. Any half number between 9 and 2 can be used to score. A one (1) is given to a disqualification and requires approval of event coordinators.
Each team will have two “turn in” boxes, one for ribs and one for chicken. A minimum of 6 individual ribs and 6 individual thighs are to be turned in for judging. The “turn-in” boxes will be provided by event staff.
Garnish is optional and must follow KCBS rules for allowed garnish.
No marking, bending tabs, identifying marks of any kind or sculpting of the meat or “turn-in” box will be tolerated. No side sauce containers, pooling, or any other foreign objects such as foil, toothpicks or skewers are allowed in the “turn-in” box. Failure to comply with this rule will result in disqualification.
The public will be welcomed to visit your space and trade one ticket for one rib. (No cash taken by teams.)
The public will vote on their favorite rib. The team that acquired the most votes from the public (per special ticket) will win the People’s Choice Rib Award, 1^st, 2nd, & 3rd place will be awarded. Competitors are encouraged to have fun with the public, get them laugh and smile, offer games to play, tasty treats to eat besides ribs (no money to be taken) these things play a factor in winning people’s choice because the judges are not picking the winner, the public does!
The team with the highest overall number will be awarded 1st place, 2nd place, & 3rd place will be awarded by the second and third highest score, respectively in the categories of Ribs, Chicken, and People’s Choice.
Overall Grand Champion will be awarded for the highest combination score calculated based on 100% rib score and 50% chicken score.

Payout

Grand Champion: Both ribs and chicken. 1st Place $1,500 “Grand Champion;’ 2nd Place $750 “Reserve Grand Champion.”

Rib Champion: 1st Place $1,000; 2nd Place $500; 3rd Place $250.

Chicken Champion: 1st Place $1,000; 2nd Place $500; 3rd Place $250.

People’s Choice: 1st Place $1,000; 2nd Place $500; 3rd Place $250.

Rules

A team will consist of one (1) head cook and up to 6 assistants as the head cook deems necessary. Head cook must be 18 years of age or older.
Teams must be able to cook at least ten (10) racks of ribs and eight (8) chicken thighs will be provided by the event hosts and will be distributed the morning of the event. No outside meat may be used for judging.
Ribs and chicken must be cooked and seasoned on site within the confines of your team’s assigned cooking space. May be seasoned, sauced or not, and cooked in a manner you feel will deliver a competitive product in the time allowed.
Cooking may begin immediately following the meat distribution.
Each team should have their team Name displayed for People’s Choice.
At their discretion, teams are encouraged to furnish tasting samples (other than ribs) to the public throughout the day. No money may be taken.
Wood, charcoal, pellet, or smoker-type barbeques are allowed. Gas grills, electric ovens, gas, or solar ovens are not allowed. Propane will only be permitted to start fires.
Contestants may not dig pits and fires are not allowed on the grounds.
Ash and grease barrels will be available for teams to dispose of after cooking.
A 16’ by 20’ space will be assigned to each team. (We will try to accommodate more space if needed.)
ABSOLUTELY NO MOTORIZED VEHICLES will be allowed to remain in the contest area. Trailers MUST be removed from the tow vehicle and vehicle MUST be removed from the contest area (NO EXCEPTIONS).
Each team is responsible for providing ALL their own supplies: tables, chairs, utensils, ingredients, etc.
Generators will be allowed upon event approval. They are not to disturb neighboring teams or public. No other electricity will be available.

Set Up, Cleanliness, and Safety Rules

Cleanliness of the cooks, assistant cooks and workspace is required.
Pants/shorts, shirts and shoes must be worn by all team members at all times.
No use of tobacco products while within any contestants cooking area.
Each booth shall have a canopy, cover, pop-up awning roof to prevent weather or debris from overhead.
Surface area in food prep area shall be cleaned using only disposable sanitary cloths or wipes.
All cooking grills, smokers and food prep areas shall be positioned out of reach or access by the public.
Each cooking booth shall have a waste can with a plastic bag liner.
No goods kept in coolers shall be submerged in water. Must be kept at safe food temperatures based on Food and Drug Administration Requirements/Recommendations.
No motorized vehicles are allowed in cooking booth areas. Food trucks or delivery personnel will be allowed based on prior approval from the Ribfest Committee.
All unloading shall be completed no later than 8 a.m. on the morning of the event.
Each team shall supply its own ice and water. Hand wash stations will be available onsite for public use.
Safe food handling guidelines must be followed. Including the use of gloves, hats and or hair nets/ beard nets when preparing and cooking the food. Refer to MDH Temporary Event Food Vendor Requirements for more details.
No outside alcohol or beer shall be brought on the venue property in accordance with event host liquor license.
The Minnesota Building and Construction Trades Council Committee reserves the right to inspect all coolers, trailers, and cooking supplies.
No political signs or flags can be displayed – only patriotic, military branch or union/labor identifiers are allowed.