Ryan Dintleman Classic BBQ Competition Rules & Regulations 

1. Team Cooking Site
 
Each team will be assigned a designated cooking space. All equipment must remain within your assigned area. If additional space is needed, please contact the event organizer in advance.
 
Teams are responsible for maintaining a clean, safe, and organized site at all times—before, during, and after the competition.
• All fires must be fully extinguished after the event
• All equipment must be removed from your space
• Sharing of assigned cooking spaces between teams is not permitted
 

 
2. Equipment & Cooking Fuel
 
Teams must provide their own:
• Grills/smokers/pits
• Tents, tables, and cooking equipment
 
Allowed fuel sources:
• Wood, pellets, or charcoal
 
Additional rules:
• Propane and electric starters are permitted
• Electric cooking devices are NOT allowed
• Lighter fluid is strictly prohibited (grounds for disqualification)
• Open fire pits must be approved by the local fire marshal
• Maintain a minimum 5-foot safety clearance around all cooking devices
• Each team must have a fire extinguisher on-site at all times
• Sharing of grills or cookers between teams is not allowed

 
3. Meat Inspection

• All competition meats must be inspected by the official representative on Friday, July 31st. 
• Meat must be held at 40°F or below prior to inspection
• Meat must be raw and unseasoned (no injecting, marinating, or pre-cooking)
 
Additional rules:
• Cooking may not begin until inspection is complete
• Once inspected, meat may not leave the contest site
• Meat awaiting cooking must remain covered and properly refrigerated
• Failure to meet these standards will result in disqualification
 

 
4. Meat Categories
 
The following categories are included:
• Chicken (whole, halves, or parts)
• Pork Ribs (must include bone; no country-style or loose meat)
• Pork (Boston butt, picnic, shoulder; may be chopped, pulled, sliced, etc.)
• Beef Brisket (whole, flat, or point; no corned beef)
 

 
5. Meat Temperature Requirements

• Raw meat must be held at 40°F or below
• All meat must be cooked to a minimum internal temperature of 160°F
• After cooking, meat must be held at 140°F or above
 
Cooling guidelines:
• 140°F → 70°F within 2 hours
• 70°F → 41°F within 4 hours
 
Reheating:
• Must reach 160°F for at least 15 seconds
 

 
6. Turn-In Times

• Chicken: 12:00 PM
• Ribs: 12:30 PM
• Pork: 1:00 PM
• Brisket: 1:30 PM
 
There is a 5-minute window before and after each time.
Example: Chicken turn-in = 11:55 AM – 12:05 PM
 
Rules:
• Entries outside this window will be disqualified
• Teams must be in line before the window closes
• Team number must be clearly marked on each container
• Times may be adjusted if necessary
 
 
7. Judging Criteria
 
Entries will be judged on:
• Appearance/Presentation
• Taste/Flavor
• Tenderness/Texture
 
Requirements:
• Submit entries in provided approved containers
• Each entry must include at least 6 identifiable portions
• Judges may not cut or separate pieces
 
If insufficient portions are provided:
• Missing samples will receive a score of 1
 
 
Garnish & Sauce Rules
• Garnish is optional but recommended
• Allowed: lettuce, parsley, kale, cilantro
• Prohibited: decorative vegetables, colored garnish, etc.
 
Sauce:
• May be applied directly to meat only
• No pooling or separate sauce containers allowed
 

 
8. Cleanliness & Safety
 
All teams must follow federal, state, and local health regulations at all times.
 
Requirements:
• Maintain a clean and sanitary workspace
• Provide wash, rinse, and sanitize stations
• Use proper sanitizing solutions (bleach/water)
• Fire extinguisher required at all times
• Proper cooking temperatures must be maintained
• Shirts and shoes must be worn at all times
• No tobacco use while handling food
 
Teams are responsible for full cleanup of their area after the event.
 

 
9. Disqualification

Teams may be disqualified or removed for:
• Excessive alcohol use or public intoxication
• Serving alcohol to the public or minors
• Illegal drug use
• Fighting, disorderly conduct, or abusive behavior
• Excessive noise or disturbances
• Cheating or rule violations
 
The Pit Master is responsible for all team members and guests.
 
Serious violations may result in:
• Immediate disqualification
• Removal from event
• Suspension from future competitions
 

 
10. Winners & Scoring
• Winners are determined by total points in each category
• Highest total = 1st place, next highest = 2nd, etc.
 
Grand Champion
• Highest overall score across all categories
 
Reserve Champion
• Second highest overall score
 
 Teams must compete in all four categories to qualify
 

 
11. Conduct & Quiet Hours
• All participants must behave respectfully
• Quiet hours: 11:00 PM – sunrise
 
Additional rules:
• No alcohol may be sold or distributed to the public
• All local laws must be followed
 
Violations may result in removal from the event.
 

 
12. Judging Process

• Entries are presented by a table captain
• Judges evaluate appearance first
• Samples are then distributed
• Judges score all entries before submitting scorecards
 
All scores are reviewed and submitted to the official scoring team.
 
 
 Final Note
 
By registering, all teams agree to follow these rules and uphold the integrity, safety, and spirit of the competition.
 
 
Scoring Overview
 
Points are awarded based on placement in each category. Higher placements receive more points, and all points contribute to a team’s overall score.
 
 Placement Points
 
Top Placements
• 1st Place — 500 points
• 2nd Place — 450 points
• 3rd Place — 400 points
• 4th Place — 350 points
• 5th Place — 300 points
• 6th Place — 275 points
• 7th Place — 250 points
• 8th Place — 225 points
• 9th Place — 200 points
 
 
Mid-Tier Placements
• 10th Place — 175 points
• 11th Place — 165 points
• 12th Place — 155 points
• 13th Place — 145 points
• 14th Place — 135 points
• 15th Place — 125 points
• 16th Place — 115 points
• 17th Place — 105 points
• 18th Place — 95 points
 
 
Lower Placements
• 19th Place — 85 points
• 20th Place — 75 points
• 21st Place — 65 points
• 22nd Place — 55 points
• 23rd Place — 45 points
• 24th Place — 35 points
• 25th Place and below — 25 points
 
 
 How Scores Are Calculated
• Points are awarded in each category (Chicken, Ribs, Pork, Brisket)
• A team’s total score is the sum of all category points
• The team with the highest total points is declared the Grand Champion
 
 
 Tie-Breaking
 
In the event of a tie, the following will determine placement:
1. Highest dropped score
2. Highest taste score
3. Highest tenderness score
4. Highest appearance score
5. Coin flip