The judging will be compared for the highest cumulative scores in Appearance, Tenderness, & Taste.
The Scoring is from 5 being (excellent) to 1(inedible); 3(average).
- Appearance (x 1 point)
- Tenderness/Texture (x 2 point)
- Taste (x 3 point)
- If you score a 4 in taste: 4 x 3 = 12 points
- If you score a 4 in tenderness/texture: 4 x 2 = 8 points
- Entries can be submitted in any manner you like.
- 8 ribs per container.
- Ribs MUST BE CUT for single serving.
- Do not underestimate appearance! It is the first thing the judges will score. Your entries will be photographed.
- Turn in by 12 p.m. Sunday at Willoughby Brewing Comany (to the left as you walk in)
- Parsley, Lettuce, Kale, or other Vegetation
- Meat may be sauced or not as the cook sees fit
- DO NOT OVER SAUCE YOUR MEAT
- Judges should be able to taste meat!!!!
Everyone has his or her own idea of what a good rib should be.
When eating a properly cooked rib, the meat should come off the bone with very little effort. Meat should come off only where you bite into it. If the meat falls of the entire bone while biting, it is a good indication it is overcooked. Overcooked meat has a tendency to be mushy with little or no texture.
Please contact SCENE Magazine for any questions at email.