The following rules are established to ensure a fair, safe, and high-quality competition experience for all participants. All teams are required to review and comply with these policies.
ELIGIBILITY
- The Robbins Rib Fest Rib Competition is open to professional and backyard rib teams.
- All participants must be 18 years of age or older.
- Each team must designate one Team Captain as the primary point of contact.
- Teams must be registered and paid in full by the established deadline.
GENERAL REQUIREMENTS
- All cooking must be performed on-site during the event.
- Teams may use grills, smokers, or approved cooking devices.
- Open flames must comply with fire safety regulations.
- Only approved fuel sources may be used (charcoal, wood, pellets, or propane).
- Electricity will not be provided. Teams requiring power must bring their own generator.
- Teams are limited to a maximum of four (4) members.
- Each team is responsible for providing all equipment, supplies, utensils, fuel, and materials needed for food preparation and cooking.
- Each contestant space is 15’ x 15’.
- If additional space is needed, teams must contact the Robbins Rib Fest Committee in advance.
- Garnishes are allowed but will not be judged.
- Sauce is optional.
MEAT INSPECTION
- Teams are responsible for supplying their own meat.
- All meat is subject to inspection.
- No pre-cooked, parboiled, pre-seasoned, or marinated meat is allowed.
- Teams may trim or clean ribs and remove skin prior to inspection if desired.
- Official inspection times will be provided six (6) weeks prior to the competition.
TURN-IN PROCEDURES
- Turn-in times will be announced prior to the event.
- Teams must submit entries in provided containers.
- Late submissions may result in disqualification.
- Each team must submit the required number of ribs as specified by organizers.
COMPETITION CATEGORIES
Day 1 – Pork Rib Competition
- Accepted rib styles: Spare, St. Louis, or Baby Back.
- Turn-in requirement:
- 9 individual bones
- Submitted in three (3) trays, with three bones per tray
- Turn-in trays will be provided by the event organizers
- Optional Category:
- One (1) side dish of the team’s choice
- All side dishes must be cooked on a grill or smoker
Day 2 – Chicken Competition
- Main category: ½ Chicken
- Each entry must include:
- Leg, thigh, breast, and wing attached
- Turn-in requirement:
- Six (6) half chickens
- One half per provided turn-in tray
- Optional Category:
- Burgers
- All burgers must be cooked on a grill or smoker
JUDGING CRITERIA
Ribs will be judged on the following criteria:
- Taste
- Tenderness
- Appearance
Judging will be conducted by a designated judging panel. All judges’ decisions are final.
SCORING & AWARDS
- Scores will be tabulated by the Event Organizers or a designated scoring team.
- Awards will be given for:
- 1st Place
- 2nd Place
- 3rd Place
- Cash prizes and trophies will be awarded as announced.
- Prize amounts are subject to change based on participation and sponsorships.
FOOD SALES (OPTIONAL)
- Teams are permitted to sell food during the event.
- Sales must occur from a separate tent located in the vendor area.
- A discounted vendor fee of $75 applies.
- Teams choosing to sell must:
- Comply with all vendor terms and conditions
- Follow all local food handling and health regulations
CONDUCT & SPORTSMANSHIP
- Teams must conduct themselves in a professional and respectful manner.
- Unsportsmanlike conduct, intoxication, or unsafe behavior may result in disqualification.
- Teams must comply with instructions from event staff, judges, and safety officials.
FEES & REGISTRATION
- Competition entry fees are non-refundable.
- Fees may be transferred to another team only with written approval from the Robbins Rib Fest Committee.
SAFETY & SITE REQUIREMENTS
- All tents must be properly secured with a minimum of 35-pound weights on each corner.
- No pets are allowed on festival grounds (service animals only).
- No golf carts are permitted on the grounds.
ADDITIONAL POLICIES
- Teams must maintain a clean and safe cooking area at all times.
- The Robbins Rib Fest Committee reserves the right to inspect cooking areas and enforce all safety requirements.
- Failure to comply with competition rules may result in disqualification.
We look forward to your participation and thank you for helping make the Robbins Rib Fest a successful and memorable competition!
JUDGING CRITERIA
All entries will be evaluated by a panel of judges using the following standards:
1. Appearance (20%)
- Overall visual appeal
- Color and presentation
- Proper cutting and portioning
- Clean, appetizing presentation in provided trays
2. Taste (50%)
- Flavor balance
- Seasoning and sauce quality
- Overall enjoyment
- No overpowering smoke, salt, or spice
3. Tenderness / Texture (30%)
Ribs
- Meat should be tender but not falling apart
- Clean bite with proper texture
Chicken
- Fully cooked and moist
- Skin properly prepared
- Balanced texture and tenderness
Judging Notes
- Judges’ decisions are final
- Entries must be submitted during the designated turn-in window
- Late entries may be disqualified