June 8, 2024

Dates & Details:

Must be registered by May 31, 2024

June 8, 2024 - Date of Competition

• 7:00 AM Setup (6:30 AM for all trailered units)
• 7:45 Meat Inspection
• 7:55 AM 5 min Introduction and Q&A
• 8:00 AM Competition Begins
• 10:30 AM Fundraiser Presentation
• 1:30 PM Receive Turn In Box
• 2:00 PM Rib Turn In & Judging Begins (This is earlier than previous years. Please plan accordingly.)
• 2:45 PM Clean Up
• 3:30 PM 2024 Grill Master Winners Announced (top 10)

*All competitors must register, regardless of whether a space or grill is shared.

*Free to all that want to compete. However, they must live within 60 miles of the competition to place in the top 3. (bring state issued ID)

*10 x 10 space will be provided for each team. (if larger space is needed, please notify us via email, prior to competition date)

*All makes of grill & smoker units allowed. (fire must be contained within the unit)

*Absolutely NO leaving the competition once your unit is going, unless you brought a friend to watch it!

Registered judges must be one of the following:

• 1st Responder
• Member of the Military
• Current Customer of Ron's Tire & Motorsports

Terms:

The following cleanliness and safety rules will apply:

• No use of any tobacco products while handling meat.
• Cleanliness of the cook, assistant cooks, cooking device(s) and the team's assigned cooking space is required.
• A shirt and shoes are required to be worn.
• The sanitizing of work areas should be implemented with a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing, and sanitizing utensils.
• Prior to cooking, meat must be maintained at 40° F or less.

Ribs may be seasoned and/or marinated prepared but cannot be cooked/smoked prior to meat inspection.

Garnish is optional. If used, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly green kale, curly parsley, flat leaf parsley and/or cilantro.

Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the container. No side sauce containers will be permitted in the turn-in container.

Entries will be submitted in a numbered container, provided by the contest organizer. The container shall not be marked to make it unique or identifiable.

Each contestant must submit at least six (6) portions of ribs in a container. Ribs shall be turned in bone-in.

Each judge will first score all the samples for appearance of the meat. The turn in containers will then be passed around the table and each judge will place a sample from each of the containers on the judging plate.

The judge will then score each entry for taste and tenderness, before moving on to the next entry.

• The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 exceptionally good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible.
• A score of one (1) is a penalty or disqualification.

You Supply:

1. Camp Hayden Donation
2. 6 Individual Ribs for Judging
3. BBQ Grill and/or Smoker Unit
4. Cooking Supplies: tools, rubs, sauces, garnishment, etc.
5. Sanitation Station
6. Commercial Grade Extension Cord (50 ft. min.)
7. Canopy or Shade Coverage
8. Table & Chairs

* Must be 18 years or older to compete.

* This is an alcohol free event