Judges complete a ballot for each product tested. Ballots allow for ranking of product on a scale of 1-9, based on the product's appearance, texture, taste alone and taste on the meat. All judges are also asked to evaluate packaging entries. Rubs and Bastes are assigned a number and placed in a plastic bag or container to assure anonymity. Each rub or Baste is applied to a slab of uncooked pork ribs and cooked by an experienced pitmaster in the same pit at the same time to assure consistency of preparation.
Judges evaluate the product by itself and on a rib cooked with the product.
Judges indicate which products they would be most likely to buy on the basis of product appearance.