Rules & Regulations
RIB COOK-OFF & BBQ SAUCE COMPETITION OVERVIEW
The Stetson Helotes “Rib Cook-off Competition” and “BBQ Sauce Competition” will be held Sunday, May 25th, 2025 starting at 11:00 am and ending at 6:30 pm. The Cook’s Meeting will start at 11:00am, and inspection will start promptly after. Cooking start time is at noon (12pm).
In order to enter the Contest or win a prize in this Contest, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of Stetson Helotes, whose decisions shall be binding and final in all respects.
SANCTIONED
The coordinator is working with IBCA and the Rib Cook Off Association, in order to have this event sanctioned and bring in one of their head judges. Coordinator will keep competition teams updated regarding this category.
HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST
Each team must complete an entry form. The Entry Form is available at Stetson Helotes, and must be completed and turned in by 05/23/25 Friday 3pm. The Stetson Helotes is open 2pm-2am everyday and located at 11881 Bandera Rd #101., Helotes TX 78203. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline.
CONTEST ENTRY FEE
$50.00 per team for the Rib Cook Off Competition. $10.00 per team for the BBQ Sauce Competition. All entry fees must be made with cash. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
CONTEST RULES
Event Date: Sunday, May 25th, 2025
Event Location: Stetson Helotes, 11881 Bandera Rd #101, Helotes, TX 78023
1) Rib Cook-off Schedule:
- 10:00am Move-In. Teams will be assigned spots based on order of sign up. Teams can
move-in as early as Friday 05/24/25 2:00pm if preferred. We will not be held liable for any break-ins. Vehicles will not be towed if left over night
- 11:00am Cook’s Meeting and Inspection
- 12:00pm Cooking starts
- 5:00pm Cooking ends/ turn in 5:10pm sharp
1a) Rib Cook-off Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook
deems necessary. The chief cook will be responsible for the conduct and
behavior of team members and guests.
3. Each team is to provide a grill/cooker that will be used exclusively by that team.
Any commercial or homemade, trailered, or un-trailered, pit or smoker normally used for competitive barbeque. A BBQ Pit may include gas or electricity for starting the combustion of wood or wood products but NOT to complete cooking. Pit should be of a permanent design that contains separate individual cooking chambers and heat sources (no sharing of heat sources). Pellet cookers are allowed. Electrical accessories such as spits, augers or force drafts are permitted. The use of heat lamps, proofing cabinets or any other electrical heating or holding device is prohibited. The process of Sous Vide, boiling, or frying of competition meat is not allowed. . Contestants may not dig pits, and fires are not allowed on the ground.
4. Each team is responsible to provide ALL of their own ribs and supplies; including pop
up tents, tables, chairs, utensils, ingredients and supplies needed to practice
responsible food handling practices.
5. Electricity is not provided for any reason.
6. Pre-Trimming - Cooks are allowed to pre-trim their meat before arriving at the
contest, and the meat doesn't have to be in the original packaging.
7. Double Number System - This system assures a fair competition. It will require two
tickets bearing the same number be utilized, one firmly attached to the top of the
judging tray in a manner which hides the number and the other ticket given to the
team. At awards, ticket numbers shall be called from the winners list generated
by the scoring sheets.
8. The coordinator will inspect all trays at the time of turn- in to assure compliance with
the turn-in criteria. All garnishes are prohibited. Each turn in tray will consist of -
eight (8) individual cut ribs (bone in) (St. Louis Cut acceptable). Ribs must be
placed in the tray MEAT side up. Baby back or Country Style Ribs are not
permitted. Beef ribs are not allowed.
9. All ribs that are entered into judging will be cooked from scratch within the
constraints of the event. Pre-cooking, pre-marinating will NOT be
allowed either on or off the cook site prior to start of the cook-off as defined by the cook-off promoter. Meat may NOT be seasoned or marinated prior to the
cook-off.
10. Ribs may be seasoned, and cooked in a manner you feel will deliver a competitive
product in the time allowed.
11. If you choose to use a sauce for the ribs:
12. Turn-in trays - the coordinator will use (9.25” L x 9.25 W x 3” H) Styrofoam trays with
hinged lids and without dividers. A single sheet of aluminum foil will be supplied for each tray. All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the turn-in table. Cooks are responsible for ensuring that the containers they receive remain clean and undamaged. Only the containers and foil provided by the coordinator will be utilized for product turn in.
14. No marking or sculpting of the meat in the “turn-in” box will be tolerated. No garnish,
side sauce containers or any other foreign objects such as foil, toothpicks or
skewers are allowed in the “turn-in” box. Failure to comply with this rule will result
in disqualification.
15. Safe food handling practices must be followed as detailed below.
16. NO OUTSIDE alcohol will be permitted at the premises. Team will be disqualified if
bringing alcohol to the event. Non-alcoholic beverages will be allowed. Due to the
restrictions placed by Santikos, we cannot permit teams to drink alcoholic
beverages outside of our bar/patio. Any violation will be an automatic
Disqualification.
17. Due to the restrictions placed by Santikos, we have limited parking, so we will only
accept 14 teams total to enter the cook off.
2) BBQ Sauce Schedule:
- 11:00am Cook’s Meeting and Inspection
- 12:00pm Cooking start time
- 2:00pm Cooking ends/ turn in 2:10pm Sharp
2a) BBQ Sauce Competition Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook
deems necessary. The chief cook will be responsible for the conduct and
behavior of team members and guests.
3. Each team is to provide a grill/cooker that will be used exclusively by that team.
Wood, charcoal, gas/ propane, smoker type barbeques are allowed. Contestants
may not dig pits, and fires are not allowed on the ground.
4. Each team is responsible to provide ALL of their supplies; including pop
up tents, tables, chairs, utensils, ingredients and supplies needed to practice
responsible food handling practices.
5. Electricity is not provided for any reason.
6. Each team will be giving a 50mL Texas Ranger Blended Whiskey. They can choose
between Peach flavor, Coconut Pecan flavor, or Apple Cinnamon flavor. The team will
need to write down the flavor of choice on the entry form.
7. All supplies that are entered into judging will be cooked from scratch within the
constraints of the event.
8. Each team will be given a 2 oz “turn-in” cup. The “turn-in” cup will be provided by
event staff. No marking, bending tabs, or any identifying marks of any kind are
permitted on or in the “turn-in” cups or they will be disqualified.
9. No garnish or any other foreign objects such as foil, toothpicks or skewers are
allowed in the “turn-in” cup. Failure to comply with this rule will result
in disqualification.
10. Safe food handling practices must be followed as detailed below.
11. NO OUTSIDE alcohol will be permitted at the premises. Team will be disqualified if
bringing alcohol to the event. Non-alcoholic beverages will be allowed.
Cleanliness and Safety Rules:
This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:
1. Cleanliness of the cooks, assistant cooks and work space is mandatory.
2. You must keep your cooking area clean and collect all trash before leaving.
3. Shirt and shoes must be worn at all times.
4. No use of tobacco products while handling the meat.
5. Loose hair must be pulled back or confined to a hat.
6. Proper use of disposable food safe gloves shall be used at all times when
handling food products, raw or cooked. Gloves should be changed often.
7. No pets or small animals are allowed in the cooking area.
Judging Procedures:
2. The second place winning team will be awarded $700 cash + trophy.
3. The third place winning team will be awarded $500 cash + trophy
4. The fourth and fifth place winning team will be awarded in $50 bar gift
certificates (each).
The Stetson Helotes “Rib Cook-off Competition” and “BBQ Sauce Competition” will be held Sunday, May 25th, 2025 starting at 11:00 am and ending at 6:30 pm. The Cook’s Meeting will start at 11:00am, and inspection will start promptly after. Cooking start time is at noon (12pm).
- The Competition for the “Rib Cook-off” will end at 5:00pm and Entrants will have until 5:10pm sharp to turn in their entries to the officials table. Judging will then begin and awards will follow.
- The Competition for the “BB Sauce” will end at 2:00pm and Entrants will have until 2:10 pm sharp to turn in their entries to the officials table. Judging will then begin, and awards will follow.
- If you have any questions, you may contact the coordinator, Michelle Cazarin 210-781-6797
In order to enter the Contest or win a prize in this Contest, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of Stetson Helotes, whose decisions shall be binding and final in all respects.
SANCTIONED
The coordinator is working with IBCA and the Rib Cook Off Association, in order to have this event sanctioned and bring in one of their head judges. Coordinator will keep competition teams updated regarding this category.
HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST
Each team must complete an entry form. The Entry Form is available at Stetson Helotes, and must be completed and turned in by 05/23/25 Friday 3pm. The Stetson Helotes is open 2pm-2am everyday and located at 11881 Bandera Rd #101., Helotes TX 78203. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline.
CONTEST ENTRY FEE
$50.00 per team for the Rib Cook Off Competition. $10.00 per team for the BBQ Sauce Competition. All entry fees must be made with cash. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
CONTEST RULES
Event Date: Sunday, May 25th, 2025
Event Location: Stetson Helotes, 11881 Bandera Rd #101, Helotes, TX 78023
1) Rib Cook-off Schedule:
- 10:00am Move-In. Teams will be assigned spots based on order of sign up. Teams can
move-in as early as Friday 05/24/25 2:00pm if preferred. We will not be held liable for any break-ins. Vehicles will not be towed if left over night
- 11:00am Cook’s Meeting and Inspection
- 12:00pm Cooking starts
- 5:00pm Cooking ends/ turn in 5:10pm sharp
1a) Rib Cook-off Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook
deems necessary. The chief cook will be responsible for the conduct and
behavior of team members and guests.
3. Each team is to provide a grill/cooker that will be used exclusively by that team.
Any commercial or homemade, trailered, or un-trailered, pit or smoker normally used for competitive barbeque. A BBQ Pit may include gas or electricity for starting the combustion of wood or wood products but NOT to complete cooking. Pit should be of a permanent design that contains separate individual cooking chambers and heat sources (no sharing of heat sources). Pellet cookers are allowed. Electrical accessories such as spits, augers or force drafts are permitted. The use of heat lamps, proofing cabinets or any other electrical heating or holding device is prohibited. The process of Sous Vide, boiling, or frying of competition meat is not allowed. . Contestants may not dig pits, and fires are not allowed on the ground.
4. Each team is responsible to provide ALL of their own ribs and supplies; including pop
up tents, tables, chairs, utensils, ingredients and supplies needed to practice
responsible food handling practices.
- Due to limited parking, we will only allow one tent per team. We will keep you updated if we can increase the amount of space used per team. It all depends on the amount of teams entered for the competition
- After setting up, you will be asked to move and park your vehicle outside the reserved parking spots. No vehicles will stay during the cook-off in the designated reserved parking space.
5. Electricity is not provided for any reason.
6. Pre-Trimming - Cooks are allowed to pre-trim their meat before arriving at the
contest, and the meat doesn't have to be in the original packaging.
7. Double Number System - This system assures a fair competition. It will require two
tickets bearing the same number be utilized, one firmly attached to the top of the
judging tray in a manner which hides the number and the other ticket given to the
team. At awards, ticket numbers shall be called from the winners list generated
by the scoring sheets.
8. The coordinator will inspect all trays at the time of turn- in to assure compliance with
the turn-in criteria. All garnishes are prohibited. Each turn in tray will consist of -
eight (8) individual cut ribs (bone in) (St. Louis Cut acceptable). Ribs must be
placed in the tray MEAT side up. Baby back or Country Style Ribs are not
permitted. Beef ribs are not allowed.
9. All ribs that are entered into judging will be cooked from scratch within the
constraints of the event. Pre-cooking, pre-marinating will NOT be
allowed either on or off the cook site prior to start of the cook-off as defined by the cook-off promoter. Meat may NOT be seasoned or marinated prior to the
cook-off.
10. Ribs may be seasoned, and cooked in a manner you feel will deliver a competitive
product in the time allowed.
11. If you choose to use a sauce for the ribs:
- sauce must be cooked on ribs.
- No saucing or glazing after ribs come off pit.
- This sauce is not the one that needs to be mixed with Texas Ranger.
12. Turn-in trays - the coordinator will use (9.25” L x 9.25 W x 3” H) Styrofoam trays with
hinged lids and without dividers. A single sheet of aluminum foil will be supplied for each tray. All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the turn-in table. Cooks are responsible for ensuring that the containers they receive remain clean and undamaged. Only the containers and foil provided by the coordinator will be utilized for product turn in.
14. No marking or sculpting of the meat in the “turn-in” box will be tolerated. No garnish,
side sauce containers or any other foreign objects such as foil, toothpicks or
skewers are allowed in the “turn-in” box. Failure to comply with this rule will result
in disqualification.
15. Safe food handling practices must be followed as detailed below.
16. NO OUTSIDE alcohol will be permitted at the premises. Team will be disqualified if
bringing alcohol to the event. Non-alcoholic beverages will be allowed. Due to the
restrictions placed by Santikos, we cannot permit teams to drink alcoholic
beverages outside of our bar/patio. Any violation will be an automatic
Disqualification.
17. Due to the restrictions placed by Santikos, we have limited parking, so we will only
accept 14 teams total to enter the cook off.
2) BBQ Sauce Schedule:
- 11:00am Cook’s Meeting and Inspection
- 12:00pm Cooking start time
- 2:00pm Cooking ends/ turn in 2:10pm Sharp
2a) BBQ Sauce Competition Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook
deems necessary. The chief cook will be responsible for the conduct and
behavior of team members and guests.
3. Each team is to provide a grill/cooker that will be used exclusively by that team.
Wood, charcoal, gas/ propane, smoker type barbeques are allowed. Contestants
may not dig pits, and fires are not allowed on the ground.
4. Each team is responsible to provide ALL of their supplies; including pop
up tents, tables, chairs, utensils, ingredients and supplies needed to practice
responsible food handling practices.
- Due to limited parking, we will only allow one tent per team. We will keep you updated if we can increase the amount of space used per team. It all depends on the amount of teams entered for the competition
- After setting up, you will be asked to move and park your vehicle outside the blocked off parking spots. No vehicles will stay during the cook-off in the designated blocked off parking space.
5. Electricity is not provided for any reason.
6. Each team will be giving a 50mL Texas Ranger Blended Whiskey. They can choose
between Peach flavor, Coconut Pecan flavor, or Apple Cinnamon flavor. The team will
need to write down the flavor of choice on the entry form.
7. All supplies that are entered into judging will be cooked from scratch within the
constraints of the event.
8. Each team will be given a 2 oz “turn-in” cup. The “turn-in” cup will be provided by
event staff. No marking, bending tabs, or any identifying marks of any kind are
permitted on or in the “turn-in” cups or they will be disqualified.
9. No garnish or any other foreign objects such as foil, toothpicks or skewers are
allowed in the “turn-in” cup. Failure to comply with this rule will result
in disqualification.
10. Safe food handling practices must be followed as detailed below.
11. NO OUTSIDE alcohol will be permitted at the premises. Team will be disqualified if
bringing alcohol to the event. Non-alcoholic beverages will be allowed.
Cleanliness and Safety Rules:
This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:
1. Cleanliness of the cooks, assistant cooks and work space is mandatory.
2. You must keep your cooking area clean and collect all trash before leaving.
3. Shirt and shoes must be worn at all times.
4. No use of tobacco products while handling the meat.
5. Loose hair must be pulled back or confined to a hat.
6. Proper use of disposable food safe gloves shall be used at all times when
handling food products, raw or cooked. Gloves should be changed often.
7. No pets or small animals are allowed in the cooking area.
Judging Procedures:
- Judges must be 18 years of age or older to judge. We will be using 7 judges per table to be utilized during all phases of judging. The coordinator and assistants are prohibited to participate as tasting judges at any event in which they are competing. No smoking in the judging area. Alcohol will not be permitted during the taste judging of any category.
- Scores will be based on Aroma, Appearance, Texture and Taste.
- Appearance: does each meat look like barbeque and does it have eye appeal.
- Texture: is the meat moist and is it cooked just right
- Taste: 1) how the smoke tastes, 2) how the spices tastes, 3) the overall palate appeal of the meat and spice combination
- Judging will be done by non-certified judges. Judging will follow the double-blind method.
- For all events, judging will be done in one (1) round. The scores will determine the top 5.
- In the event of a tie, the winning team will be picked by random drawing among the tied entries. Decisions of the judges are final. Violation of any rules or regulations may result in a team being disqualified.
- The final scores for all teams will be provided, after the award show.
- Rib Cook Off
- Three (3) prizes will be awarded in this Contest
2. The second place winning team will be awarded $700 cash + trophy.
3. The third place winning team will be awarded $500 cash + trophy
4. The fourth and fifth place winning team will be awarded in $50 bar gift
certificates (each).
- BBQ Sauce
- The first place winning team will be awarded $100 cash.
