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Cook -off Rules: 1. 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. 2. 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. 3. 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. 4. Cooking may begin immediately following the meat distribution. 5. Each team should have Team Name displayed for People's Choice. 6. At their discretion, teams are encouraged to furnish tasting samples (other than ribs) to the public throughout the day. No money may be taken. 7. 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. 8. Contestants may not dig pits and fires are not allowed on the grounds. 9. Ash and grease barrels will be available for teams to dispose of after cooking. 10. A 16' by 20' space will be assigned to each team. (We will try to accommodate more space if needed.) 11. 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 EXEPTIONS). 12. Each team is responsible for providing ALL their own supplies: tables, chairs, utensils, ingredients, etc. 13. 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: 1. Cleanliness of the cooks, assistant cooks and work space is required. 2. Pants/shorts, shirts and shoes must be worn by all team members at all times. 3. No use of tobacco products while within any contestants cooking area. 4. Each booth shall have a canopy, cover, pop up awning roof to prevent weather or debris from overhead. 5. Surface area in food prep area shall be cleaned using only disposable sanitary cloths or wipes. 6. All cooking grills, smokers and food prep areas shall be positioned out of reach or access to public. 7. Each cooking booth shall have a waste can plastic bagged lined. 8. No good kept in coolers shall be submerged in water. Must be kept at safe food temperatures based on Food and Drug Requirements. 9. No motorized vehicles are allowed in cooking booth areas. Food trucks or delivery personnel will be allowed based on prior approval from the Ribs for the Ribbon Committee. 10. All unloading shall be completed no later than 8:00 am the morning of the event. 11. Each team shall supply its own ice and water. Hand wash stations will be available onsite for public use. 12. Safe food handling guidelines must be followed. Refer to MDH Temporary Event Food Vendor Requirements for more details. 15 of 16