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B Street Rib Off, Inc. 2017

Official Rules and Regulations    

  1. The decision and interpretations of the BSRO Rules and Regulations are at the discretion of the BSRO Contest Representatives at the contest. 
  2. Each team may consist of as many as four persons. Each team is responsible for paying the entry fee. This fee allows the team to submit one rib, one chicken, and an option to provide food and participate for the People’s Choice Award.
  3. Each team will be assigned a cooking space. Pits, Cooker’s tents or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space. DO NOT PUT COALS OR HOT GREASE IN THE GRASS. THERE IS A DESIGNATED AREA FOR DUMPING COALS.
  4. Contestants shall provide all needed equipment, supplies and electricity. A fire extinguisher shall be near all cooking devices.
  5. It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be extinguished, and all equipment removed from site. It is imperative that clean-up be thorough. Any team’s assigned cooking space left in disarray or with loose trash, other than at trash containers, may disqualify the team from future participation at BSRO events.
  6. Fires shall be of wood or wood pellets, charcoal or gas. Electric heat sources shall not be permitted for cooking or holding. Electrical accessories such as spits, augers, and forced draft are permitted if the contestant provides their own generator. No open pits or holes are permitted.  Fires shall not be built on the ground.
  7. All competition meats shall be inspected by the Official Meat Inspector during the times established by the contest organizer but not prior to the day before judging. Cooking shall not begin until the competition meat has been inspected by the Official Meat Inspector. All competition meat shall start out raw. No pre-seasoned meat is allowed other than manufacturer enhanced or injected products, as shown on label. Competition meat not meeting these qualifications shall be disqualified; given a one (1) in all criteria by all six judges.
  8. Parboiling, deep-frying and sous-vide cooking competition meat is not allowed.
  9. Meat shall not be sculptured, branded or presented in a way to make it identifiable.
  10. The three BSRO Meat Categories:
    • CHICKEN: Chicken includes Cornish Game Hen and Kosher Chicken. More details included below.
    • PORK RIBS: Ribs shall include the bone. Country Style ribs are prohibited
    • PEOPLES CHOICE: Optional category. You may choose to serve the people present at the festival any food(s) that is/are prepared by your team on the day of the festival. Only entries in this category may be prepared off site.
  11. Judging typically starts at 3pm Saturday. Turn-in times will be confirmed at the morning cooks’ meeting at 9am the day of the competition. The two (2) BSRO meat categories will be judged in the following order (Times are preliminary and will be verified the morning of the contest):
    1. CHICKEN - 3p.m.
    2. PORK RIBS - 4 p.m.
  12. An entry will be judged only at the time established by the contest organizer. Teams will be allowed a five (5) minute grace period after their turn-in time with no tolerance. A late turn-in will receive a 1 (one) in all criteria.
  13. Garnish is NOT permitted at BSRO competitions. Garnished boxes shall receive a score of one (1) on Appearance.
  14. Sauce is optional. If used, it shall be applied directly to the meat and not be or puddled in the container. No side sauce containers will be permitted in the turn-in container. Chunky sauce will be allowed. Chunks are to be no larger than fine dice, approximately 1/8 inch cubed. Sauce violations shall receive a score of one (1) on Appearance.
  15. Entries will be submitted in the provided BSRO numbered container provided by the contest organizer. The number must be on top of the container at turn-in.
  16. The container shall not be marked in any way so as to make the container unique or identifiable. Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing are prohibited in the container. Marked entries or containers with the above listed material will receive a one (1) in all criteria from all Judges.
  17. Each contestant must submit at least six (6) portions of meat in an approved container. Chicken may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six (6) judges. Ribs shall be turned in bone-in. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1). Peoples’ Choice. There will be markers identifying the teams participating in the People’s Choice Category, and there will be a receptacle located at each of those teams station for the judges to place their judging ticket. Those teams participating in People’s Choice Category can start serving the public at 11 a.m. the day of the contest. 
  18. The following cleanliness and safety rules will apply:
    1. No use of any tobacco products while handling meat.
    2. Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required.
    3. Shirt and shoes are required to be worn.
    4. Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water).
    5. Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils.
    6. First aid is not required to be provided by the contest.
    7. Prior to cooking, meat must be maintained at 40°F or less.
    8. After cooking, all meat must be held at 140° F or above OR cooked meat shall be cooled as follows:
      1. Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165°F for a minimum of 15 seconds.
  19. There will be no refund of entry fees for any reason, except at the election of the contest organizer. 

CAUSES FOR DISQUALIFICATION & EVICTION of a team, its members and/or guests: A cook team is responsible jointly and severally for its head cook, its team members and its guests.

  • Excessive use of alcoholic beverages or public intoxication with a disturbance.
  • Serving alcoholic beverages to the general public.
  • Use of illegal controlled substances.
  • Foul, abusive, or unacceptable language or any language causing a disturbance.
  • Fighting and/or disorderly conduct.
  • Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude.

Excessive or continued complaints from teams on any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by BSRO Representatives and Organizers. 

CLARIFICATION: If product is turned in and is disqualified, it receives a one (1) in all criteria. If the team does not turn in a product or is disqualified and not allowed to turn in, that team’s category is not judged and receives no score. If product is turned in and then disqualified for late turn in, no bone-in ribs, etc., it is not judged and will receive a one (1) in all criteria.


JUDGING PROCEDURES:
BSRO allows for blind judging only. Entries will be submitted in an approved BSRO numbered container provided by the contest organizer. The container may be re-numbered by the BSRO Contest Rep or authorized personnel before being presented to the judges.

  1. Judges may not fraternize with teams on turn-in day until conclusion of judging.
  2. Judging will be done by a team of 6 persons, who are at least 16 years of age. Only Judges, Contest Reps and necessary support staff are allowed in judging area during the judging process. No other activities are permitted in the judging area, during judging process.
  3. 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 in the appropriate box on the judging mat. The judge will then score each entry for taste and tenderness, before moving on to the next entry.
  4. 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 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible.
  5. A score of one (1) is a disqualification and requires approval by a Contest Rep. Grounds for disqualification: All judges will give a one (1) in Appearance for unapproved garnish, pooled sauce or less than 6 samples of meat. All judges will give a one (1) in all criteria for sculptured meat, a marked turn-in container, foreign object in the container, incorrect meat. All judges not receiving a sample will give a one (1) in all criteria.
  6. The weighting factors for the point system are as follows: Appearance - 0.5714, Taste - 2.2858, Tenderness - 1.1428.
  7. The low score will be thrown out. Results will be tallied. If there is a tie in one of the categories, it will be broken by the computer, as follows: The scores will be compared (counting all five judges) for the highest cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which was thrown out, will be compared and the higher of the low scores will break the tie. If still tied, then a computer generated coin toss will be used.
  8. Total points per entry will determine the champion within each meat category.

B Street Rib Off Board of Directors

Joshua Wingo, President | Wynne
Bentley Grissom, Vice President | Jonesboro
Jason Brown, Treasurer | North Little Rock
Marshall Sigsby, Secretary | Jonesboro
Casey Cardin | Little Rock
Bradley Grissom | Jonesboro
Jeremy Hinton | Little Rock
Justin Hinton | Little Rock
Matthew Ross | Little Rock

If you are not able to register online, please contact us at BStreetRibOff@Gmail.com or call 501.515.0849