·        Check-In:  All cooks must be on-site by 6:00 pm Friday, July 11^th. Cooks meeting at 8:00 pm.

·        All meats must be cooked on-site without pre-cooking or                 marinating. The promoters will advise contestants of Official Start    Times. Meat is subject to inspection upon arrival. No meat may be

·        IBCA recognizes only one entry (one chief cook) will cook on a  given pit. 5 wristbands per team including head cook. Additional wristbands can be purchased in advance. Contestants must be 18 years of age to participate.

·        Pit Requirements: commercial or homemade pit or smoker normally used for competitive barbeque and using wood or wood products only; electricity and gas cannot be used to complete cooking.

·        The following meat categories will be included: Beef Brisket, Pork Spare Ribs, Chicken.

·        Promoter and or Head Judge advise all cooks of the quantities and cuts of meats that will be placed in the judging trays; garnishments and condiments prohibited; meats may be cooked with sauces, but once cooking is complete, sauces cannot be added before placed in judging tray.

·        Recommended amounts: Brisket – (7) full slices approx. 1/4 to 3/8 in thick; Spare Ribs – (7) individual cut ribs (bone-in);Chicken – 1/2 fully jointed (to include wing, breast, leg, thigh)

·        Turn-in time shall be pre-set; there will be a turn in window of (10) minutes before and after. Judging order: Chicken, Ribs, Brisket. Judging will begin at 10:00 AM on July 12^th.

·        For more information on IBCA visit:  www.ibcabbq.org