RIB COOKOFF ASSOCIATION (RCOA)

OFFICIAL RULES & GUIDELINES
Effective Date: March 6, 2025
(Updated for 2026 Season)

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SECTION 1: SEASON & ELIGIBILITY

1. Season Duration ✅ Updated

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.

 

SECTION 2: CONDUCT & AUTHORITY

 

4. Promoter Participation ✅ New Rule Added

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.

 

8. Final Authority

The RCOA Representative has final authority on:
• Scoring issues
• Rule interpretation
• On-site disputes

 

SECTION 3: COOK SITE & EQUIPMENT

9. Cooks Entries

• One entry per cook is permitted.
 

10. Shared Pits & Grills ✅ Updated

Cooks may share pits or grills and cook sites, provided: Each cook prepares and turns in their own food. 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.

 

SECTION 4: RIB COMPETITION RULES

 

13. Rib Types

Allowed:
• Spare Ribs
• St. Louis Style Ribs
• Baby Back Ribs

Not Allowed:
• Beef ribs (unless promoter-approved)
• Country Style Ribs

 

14. Single Cut Rib Requirement ✅ Updated

All ribs turned in must be single cut ribs only.
• No half racks
• 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
• No foreign objects

 

17. Saucing

• Saucing is optional
• No pooling of sauce
• No sauce containers in 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 promoter requires it.

 

SECTION 5: JUDGING & SCORING

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MUST BE 18 TO JUDGE A RCOA EVENT

 

23. Judging Method

• Double-blind judging
• Non-certified judges permitted

 

24. Judging Criteria

• Appearance
• Taste (decimal scoring)
• Tenderness (decimal scoring)

 

25. Points Championship ✅ Updated

The Points Champion will be determined by a cook’s best 15 scores during the season.

 

SECTION 6: PAYOUTS & AWARDS

 

26. Payouts

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

 

27. Fees ✅ Updated

Promoter Fee (Ribs): $200 per contest

RCOA Representative Fee (Ribs): $200 per contest.

Promoter Fee (Ancillary): $75 per contest
RCOA Representative Fee (Ancillary): $75 per contest

Cooks Fee: $10 per cook (one time event fee for each cook)

 

28. Awards & Announcements

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

 

29. Championship Invitations

All rib winners who are RCOA members receive automatic invitation to the RCOA Championship in Shawnee, Oklahoma in April of the following year unless otherwise determined by the Rib Cookoff Association.

 

SECTION 7: WING COMPETITION RULES

(Effective January 30, 2025)

• 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
• Any fire source permitted
• No garnish in box
• Wings and foil only in box
• Wings judged on plate, not in box
• Saucing allowed
• NO bacon-wrapped wings
• Must be a member for points
• Judged on appearance, taste, tenderness
• Championship criteria same as ribs

 

SECTION 8: STEAK COMPETITION RULES ✅ Added

• Must be a boneless ribeye
• Steak must be turned in whole and the box lid must close
• Judges are encouraged to take bites from spinalis end
• Plastic fork and knife used
• Judged on appearance, taste, tenderness
• Any grade of ribeye allowed
• Meat-only category — no garnish