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14 of 16 <br /> <br />Judging Criteria: <br />1. Entries will be judged by a panel of 6 judges. <br />2. Any turned in afler 1:05 pm for chicken and 3:05 pm for ribs will not be judged. <br />3. Rib and Chicken scores will be based on three categories: Appearance, Tenderness, and Taste. <br />4. The scoring system is 9 (excellent) to 2 (inedible) in each category. Any half number between 9 and 2 <br />can be used to score. A one (1) is given to a disqualification and requires approval of event <br />coordinators. <br />5. Each team will have two “turn in” boxes, one for ribs and one for chicken. A minimum of 6 individual <br />ribs and 6 individual thighs are to be turned in for judging. The “turn-in” boxes will be provided by <br />event staff. <br />6. Garnish is optional and must follow KCBS rules for allowed garnish. <br />7. No marking, bending tabs, identifying marks of any kind or sculpting of the meat or “turn-in” box will <br />be tolerated. No side sauce containers, pooling, or any other foreign objects such as foil, toothpicks <br />or skewers are allowed in the “turn-in” box. Failure to comply with this rule will result in <br />disqualification. <br />8. The public will be welcomed to visit your space and trade one ticket for one rib. (No cash taken by <br />teams.) <br />9. The public will vote on their favorite rib. The team that acquired the most votes from the public (per <br />special ticket) will win the People’s Choice Rib Award, 1st, 2nd, & 3rd place will be awarded. <br />10. The team with the highest overall number will be awarded 1st place, 2nd place, & 3rd place will be <br />awarded by the second and third highest score, respectively in the categories of Ribs, Chicken, and <br />People’s Choice. <br />11. Overall Grand Champion will be awarded for the highest combination score calculated based on 100% <br />rib score and 50% chicken score. <br />