Downtown McAlester Rib-Off


Best Bite Contest

Sponsored by ZZ’s Country Store



The competition is Saturday November 6, 2021.  Each team must arrive and check in between 10:00 am and 11:00 am at Spaceship Earth Coffee located at 345 E. Choctaw Avenue in McAlester.  Upon arrival each team will receive two racks of untrimmed pork spare ribs, approximately two pounds of ZZ’s German sausage, ice and foil pans. At check in each team will be instructed to return for a cook’s meeting that must be attended by one representative from each team to receive the competition rib box and procedures for turning in ribs.  Bring additional ice, chairs, canopy for shade and all cooking essentials.  Cooking will be done in the street in front of buildings.

Entry Fee:  $125.00 includes Ribs, Sausage and BBQ sausage competition entry. 

Rib Competition:

Each team must compete in the rib competition.  Ribs will be turned in for judging between 5:00 pm and 6:00 pm.  Results will be announced after judging is complete approximately 6:30pm.

General Rules

–The event will be judged by a panel of judges and will be in a “blind judging” format.

–The head cook of a team must be 18 years old.

–The Cookoff promoter/organizer will provide all the ribs for the event.  Each team will receive two racks of ribs and must turn in five individual bones to be judged.

–Turn in times will be announced at cooks meeting and cannot be changed once announced.

–Teams will be provided a turn-in container that must be used to turn in the ribs for judging.  On top of the container there are two envelopes that should not be opened and must remain attached to the container at all times.  Upon turning in ribs the competition Director will remove one envelope and give

it to the team representative. This envelope must remain sealed until the results are announced.

–Teams are subject to random ice chest inspections by any contest organizer.

–Should there be a tie after all tie breakers, the two teams would evenly split the combined financial payouts.

Rib Cooking Rules:

–Cooks may cook on any fire or heat source.

–Each team needs to cook on a separate fire source with the following exception: Trailers that have multiple grills or large grills that are totally divided are allowed as long as each cooker

has their own fire source.

–NO other ribs are to be present at the cook site other than the ones given to the teams.

–Ribs may not be removed from the teams numbered cooking area except to turn in the entry.

–Ribs should be fully cooked.

–Ribs may be trimmed before, but not after cooking.

–Ribs may not be marked or branded in any way. (Grill marks are not considered marking)

–Ribs must be turned in with no garnish or side dish of any kind in the box provided.  The box may not be marked in any way so as to make it unique.

–Sauce is optional.  If used it may be applied directly to the meat and not be pooled or puddled in the container.  No side sauces will be permitted in the turn-in container.

–Each team shall submit five individual separated rib bones for judging so that each judge will have one bone.  Judges will not share ribs.  Teams that do not submit enough ribs will be given scores of “zero” from each judge that does not have a rib to score.

Reasons for Disqualification:

–Ribs other than the ones provided for the event found in team area

–Ribs turned in after the time window has expired

Any foreign object found in the turn in box other than ribs, sauce and sauce container 

            –Issued ribs are removed from the teams cooking area

–Markings or other items on or in the turn-in container box that make the container unique or identifiable.

Judging Criteria:

–Ribs will be judged with regard to Taste, Texture/Tenderness, Appearance and Overall Impression.

–The order of tie breakers for steak is: Overall Impression, Taste, Texture/Tenderness and Appearance

–Total score from each category wins

–Winning Prize: $1,500.00


–The Best Bite Contest is optional and no additional entry fee is required.

–Each team will receive two pounds of fresh German sausage made by ZZ’s Country Store.

–Each entry must incorporate the sausage in an appetizer or side dish with the sausage as the main ingredient. 

–The entry can be an appetizer, side dish or any other type of entry as long as it includes the sausage and is served in individual portions.

–The sausage entries will be judged by a separate panel from the rib judges.  The entries will not be blind and each team must be prepared to present the entry to the judges, explain and describe the ingredients and cooking process and answer questions.

–Any method of preparation is allowed.  

–Contestants may serve the sausage entry in any manner they choose and will not be provided turn in boxes.

–Sausage entries will be judged with regard to Taste, Appearance, Originality and Overall Impression.

–Winning Prize: $1,000.00


–The BBQ sauce competition is optional and no additional entry fee is required

–Competitors must only use original sauces made by them.  The honor system will be in place for competitors and any use of commercial sauces will result in disqualification.

–Competitors must be prepared to discuss the ingredients and the preparation  of the sauce

–The BBQ sauce competition will be judged by the same panel judging the sausage entries

–Turn in times will be announced at the cook’s meeting.

–Each team will turn in 3-5 portions in plastic cups provided at the cook’s meeting

–Winning Prize: $250.00

Sign Up

  • Each team gets two Grillmarks shirts as part of their registration. What is the size for the first shirt?
  • What is the size for the second shirt?
  • Includes Ribs, Sausage and BBQ sausage competition entry.
  • Two shirts are included in your entry fee. If you would like any additional shirts for your team, please add those here.
    Price: $15.00
  • If you are ordering extra shirts, please add the sizes here.
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