Rules & Details

1 Season Duration

The Rib Cookoff Association season runs January 1 through December 15 of each calendar year. New Year's Eve contests are allowed; however, all turn-ins must occur after midnight (January 1).

2 Membership & Eligibility

• Cooks must be an active RCOA member prior to turn-in to receive points.
• Membership is not required to cook an event unless points are desired.
• Championship invitations require active membership.

3 Minimum Age

The minimum age to compete is 14 years old. A legal guardian may be required to sign a liability waiver for minors.

4 Promoter Participation New

Promoters may not cook or compete in their own contest.

5 Alcohol Policy

Excessive alcohol consumption during an event will result in immediate disqualification.

6 Disqualification Policy

Any fighting, cheating, harassment, or unsportsmanlike conduct will result in immediate disqualification and may include suspension or ban from RCOA events.

7 Membership Discretion Clause Clarified

The Rib Cookoff Association reserves the right to refuse or revoke membership or entry into a contest, at any time for any reason, in compliance with applicable laws.

9 Cook Entries

One entry per cook is permitted.

10 Shared Pits & Grills Updated

Cooks may share pits, grills, and cook sites, provided each cook prepares and turns in their own food, and entries remain separate and identifiable.

11 Fire Source

Any fire source is permitted.

12 Cleanliness

Cooks are responsible for maintaining a clean cook site and proper trash disposal.

14 Single Cut Rib Requirement Updated

All ribs turned in must be single cut ribs only. No half racks and no slab portions.

15 Rib Presentation

• Minimum of 6 ribs required
• Ribs may be stacked
• Bone-in only
• No garnish allowed
• Lid must fully close
• No mixing of rib types in the same box

16 Box Contents

Only ribs and RCOA-provided foil may be in the box. Foil is required. No sculpting and no foreign objects.

17 Saucing

Saucing is optional. No pooling of sauce, and no sauce containers in the box.

18 Pre-Trimming

Meat may be pre-trimmed before arrival. Original packaging is not required.

19 Seasoning & Injection

No seasoning or injecting prior to arrival. Violation results in disqualification and possible ban.

20 On-Site Cooking

All ribs must be cooked on-site. Cooking may begin upon arrival to the cook site.

21 Turn-In Window

Ribs must be turned in within the designated 30-minute window.

22 Meat Inspection

No meat inspection unless the promoter requires it.

23 Judging Method

Double-blind judging. Non-certified judges permitted.

24 Judging Criteria

Entries are scored on appearance, taste (decimal scoring), and tenderness (decimal scoring).

26 Payouts

Prize money must be paid on-site and may not be mailed to contestants.

28 Awards & Announcements

All payouts and awards are announced and distributed by the promoter.

The wings

• Bone-in wings only
• Minimum 5 flats and 5 drummies
• Nothing on the wings larger than a sesame seed
• No whole wings
• More than 10 wings allowed
• NO bacon-wrapped wings

The box

• No garnish in box
• Wings and foil only in box
• Saucing allowed
• Any fire source permitted

The steak

• Must be a boneless ribeye
• Any grade of ribeye allowed
• Meat-only category, no garnish
• Steak must be turned in whole and the box lid must close

Judging

• Judged on appearance, taste, and tenderness
• Plastic fork and knife used
• Judges are encouraged to take bites from the spinalis end

How to Request a Refund

• Contact RCOA Canada through our contact page with your name, contest name, and reason for cancellation.
• Refunds will be processed within 5-7 business days, if eligible.

Event Cancellations by Promoter

If an event is canceled by the promoter, all participants will receive a full refund automatically.