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17th Annual Rib Fest Cook Off
Where: Mackenthun’s parking lot
When: Saturday, August 15, 2020

Judging: 3:00 p.m. We will be ready at 6 a.m.*need to start earlier? Call Jerry Daas (952) 412-0968*

You supply: Cooker/smoker/fuel, Chairs, Coolers, Umbrellas, Seasonings, BBQ tools. *Contestants cook ribs on site only!*

$25.00 Entry Fee – includes 2 racks of Baby Back Ribs for contestant + t-shirt

1st Place Bragging rights! Trophy and $100.00 Mackenthun’s Gift Card

2nd Place Bragging rights! Trophy and $50.00 Mackenthun’s Gift Card

3rd Place Bragging rights! Trophy and $25.00 Gift Card.

All contestants are equal. A contestant is one who is engaged in the cooking of meat in this
contest. There will be no Professional/Amateur Classifications.
2. Mackenthun’s will supply the meat (Baby Back Ribs), two racks of ribs will be provided for each
contestant. This is provided by the $25.oo entry fee.
3. Parboiling and/or deep-frying competition meat is not allowed.
4. Judging time will be between 3:00 PM and 3:30 PM. Each contestant will be given their personal
turn in time, with 5 minute intervals to allow the judging to be equal for all contestants.
5. Each contestant MUST submit seven (7) separated and visible (1 bone) portions of meat in the
container provided. If entry is not submitted in this way APPEARANCE scores will be one (1) for
that entry only. This in no way will penalize the other contestants who have properly submitted
their entry.
6. This competition allows for blind judging only. Entries will be submitted in a provided and
numbered container, to be picked on contest day, August 15, 2020. To ensure that this is a “blind”
process, containers will be re-numbered with a second set of numbers.
7. Two teams of six (6) judges that are at least 18 years of age will judge entries. Entries are scored
in areas of TENDERNESS/TEXTURE, TASTE and APPEARANCE. The scoring system is from 9 to 1,
all whole numbers between one and nine may be used to score an entry. 9 excellent, 8 very good,
7 above average, 6 average, 5 below average, 4 poor, 3 bad, 2 inedible and 1 disqualified. The
weighting factors for the point system are as follows: APPEARANCE – 0.5714, TASTE – 2.2858,
TENDERNESS/TEXTURE – 1.1428.
8. The low score will be thrown out. Results will be tallied. If there is a tie in one of the categories, it
will be broken by the computer, as follows: The scores will be compared (counting all six judges)
for the highest cumulative scores in TASTE, then tenderness/texture, then appearance. If still tied,
then the low score, which was thrown out, will be compared and the higher of the low scores will
break the tie. If still tied, then a computer generated coin toss will be used.
9. Garnish is optional. If used, garnish is limited to chopped, sliced, shredded or whole leaves of
fresh green lettuce and/or common curly parsley, flat leaf parsley or cilantro (no kale, endive, red
tipped lettuce and no core). Any entry not complying with this rule will be given a one (1) on
APPEARANCE.
10. Marking or sculpting of any kind, on the meat or container may result in disqualification. No
aluminum foil or stuffing is allowed on the container. No toothpicks, skewers or foreign material is
permitted.
11. To simplify the judging process, no side sauce containers will be permitted in the meat judging
containers. Meats may be presented with or without sauce as the contestant wishes. Sauce may
not be pooled or puddle in the container. Any entry not complying with this rule will be given a two
(2) for APPEARANCE.

The times, dates and locations for the competition are as follows:

-Meat Pickup-
August 8th through August 15th

At Mackenthun’s Fine Foods – Meat Department

-Entry Submissions-
Saturday, August 15th

Beginning at 3:00 p.m.
Mackenthun’s Parking Lot
851 Marketplace Drive
Waconia, MN 55387

* Space is limited to the first 25 contestants!*