Join us for the 12th Annual Rib Cook-off at BBQ-n-Blues!  1st Prize is $500 Cash, 2nd Prize is $300, 3rd Prize is $100, 4th Prize is $50, 5th Prize is $50.

• Location: LaSalle State Bank Parking Lot, located at 654 First Street. Please enter through the city parking lot located at the intersection of First and Gooding Streets, near the fountain. Space is limited, so be prepared to drop off supplies and park elsewhere.
• Setup begins no earlier than 7am. Any team that sets up prior to 7am will be disqualified.
• Cooking sites will be assigned upon arrival – at 7am or after. Cooking sights are approximately 2 parking spaces, or 15x15
• Meat inspection upon arrival at check-in.
• Pork Back or Spare Ribs.
• Only one entry per grill. Multiple entries are allowed per team but you must have multiple grills (i.e. one team of 4 people bring 2 grills and can enter 2 sets of 8+ ribs but must pay 2 x $30 entry fees, 3 grills=3 entries, etc.)
• The entry platter container will be assigned mid-morning with each contestant’s own anonymous entry number.
• Use of charcoal & wood(s) only, no propane grills. Pellet grills are allowed but generators will NOT be permitted and power sources are not available.
• Ribs may be trimmed/”silver skin” removed prior to check-in but no pre-seasoning, marinating, or precooking allowed.
• Use of sauce is not required, but NO pooling of “sauce on the side” will be allowed.
• Turn-in time will be at 6:00 pm at the Judging area.
• A “turn-in” of a minimum of Eight (8) or more bone-in, singulated pork ribs will be expected. Any judge served an entry without a bone will automatically be scored a “0” in all categories.
• Entries will be scored on three categories: Taste, Tenderness, and Appearance, which will be weighted 2.25, 1.25, and .50, respectively. Scores for each category will range from 2 (inedible) up to 9 (excellent). The lowest judge’s score will be thrown out.
• Winners will be announced at 8:00 p.m. on the stage.
• The Entry Fee is $45.
• Scores will be posted after the awards presentation.