DEADLINE FOR ENTRY: JUNE 1ST

Please read and acknowledge the rules and regulations of this year's Juneteenth Festival Rib Cook-Off.

1. GRILLERS PARTICIPATING IN THE PARADE (Optional):
a. Please meet in the A street parking lot (in front of Evangelist Leroy Martin's church) at 10:00am for your parade position assignment.
b. Once you finish with the parade at South Side park, you will be directed to your UCO designated area by a UCO staff member for setup.
2. GRILLERS NOT PARTICIPATING IN THE PARADE:
a. SETUP TIME/PARKING INFO: Contestant will need to be setup in their UCO designated area between 8am-10am at South Side park. Vehicles are prohibited on the park grounds. There will be a designated parking area for Cook-Off contestants only.
3. PREPARATION TIME:
a. Each contestant will be given an allotted time of no more than 1 ½ hours to season and prepare ribs, which will begin between the hours of 12:00pm-1:30pm. An additional 30 minutes will be allotted, if needed, for prep time. Cooking MUST START promptly at 2:00pm. There will be a 3 ½ -hour cook time (2pm-5:30pm). Feel free to start your grill whenever needed.
4. CONTESTANT’S LOCATION:
a. Each team will be assigned an area to setup/cook by UCO. All equipment, including cooker, canopy, coolers, chairs, etc. must be contained within this space. If additional space is required, the team should contact the contest organizer and make satisfactory arrangements.
5. CLEANLINESS AND SANITATION:
a. All teams are expected to maintain their cooking area in an orderly and clean manner; and use good sanitary practices during the preparation, cooking, and judging process.
i. The use of sanitary gloves is always required while handling raw meats.
ii. Failure to practice proper sanitation measures could result in disqualification.
iii. Teams are responsible for cleanup of their location once the competition has ended.
6. NEED TO KNOW:
a. (4) FOUR slabs of St. Louis style or Baby Back ribs (depending on cost) for each contestant and/or team.
b. TRAYS MUST BE READY FOR JUDGING AT 5:30PM OR YOU WILL BE DISQUALIFIED.
7. DOUBLE NUMBER SYSTEM:
a. The system requires 2 tickets bearing the same number be utilized, one firmly attached to the top of the judging tray in a manner which hides the number, and the other ticket will be attached to the bottom of the tray and SHOULD ONLY BE REMOVED BY THE JUDGES. BOTH NUMBERS WILL BE PLACED IN A SEALED ENVELOPE.
8. JUDGING TRAY CONTENTS:
a. Meats can be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids may not be added once put into the judging tray.
9. JUDGING PROCEDURE:
a. Each entry will be judged separately on its own merit.  ((3) Three bones need to be plated at 5:30PM in the provided container for judging.  After the first samples have been distributed, the judges will evaluate and score each entry separately on TASTE AND TEXTURE before moving on the next sample. The categories are: Taste & Texture (Moisture & Tenderness)
10. VENDOR OPTION:
a. If you wish to sell grilled meats and other sides in addition to your participation in the Rib Cook-Off, you must also complete a Vendor Application and return with a $40.00 fee for booth space. You can allow helpers to sell your grilled meats while you are participating in the cook-off.