Luckenbach Pork Rib Showdown in honor of Daniel Dwayne Brown Jr.

FREE ADMISSION FOR THE GENERAL PUBLIC | $50 per team (no more than 6 team members)
LIVE MUSIC ** CASH PRIZES AND TROPHY FOR WINNER ** LIMITED SPOTS AVAILABLE!
NO PUBLIC CONSUMPTION OF FOOD - COOKING FOR JUDGES ONLY

SCHEDULE OF EVENTS
7:00 am (no sooner)  Rib Cookers arrive - 1st Come, 1st Serve Space
7:00 am – 9:00 am -unload, cooler check, start cooking
9:00 am – cooks meeting in dancehall
9:00 am – gate opens to the general public
1:00 pm- Jake Stringer & Better than Nothin’
3:00 pm – turn in pork ribs
4:00 pm – announce winners/finalists

Click here to download, you will be required to have a signed copy of this the morning of the cook-off. We will have some printed out for you to sign on-site.


THIS IS A NON-SANCTIONED COOK-OFF. LUCKENBACH RULES APPLY (SEE BELOW) WINNER DOES NOT ADVANCE TO ANY OTHER SANCTIONED BBQ COOK-OFF.

RIB COOK-OFF RULES: $50 per entry. Teams can enter as many times as they want, so long as you are paying $50 per entry. Can use baby back, ST. Louis, or spare ribs.
 
Teams can be up to 6 people. Teams must load in and then move the vehicle and then set up. Vehicles will be parked in the parking lot after unloading.
 
Team space is 12X12, with enough room for a Pop-Up, tables, BBQ pit, etc. (Please note: only enclosed BBQ pits are allowed, fires must be of wood or wood substance. No electric or gas grills. Contestants must supply all needed equipment and supplies with the exception of judging containers. Cookers cannot leave the grounds until the coals are extinguished and inspected. Please do not dump coals on the ground)
 
Please check-in/come to the cooks meeting at 9 AM in dance hall to receive containers for judging and rules.
 
Begin cooking by at least 9:30 AM.
 
Teams must cook enough ribs to have ONE showpiece and 15 bite-sized pieces. (no garnishes)
Judging by following Luckenbach Texas rules and procedures, this is a non-sanctioned cook-off.
 
MUST have a certified or new fire extinguisher available and in a readily available location.
All meat used must be USDA-approved. NO GAME MEAT IS ALLOWED unless it has been processed and inspected at a USDA facility. No contest meat can be seasoned or put on a bit before start time (after unloading). No pre-cooked, pre-season meats will be allowed)
 
Electricity is limited, limited water hook-ups and hand-washing stations will be available.
 
NO BYOB

All food used in preparing pork ribs must be purchased from a permitted food facility (grocery/store/restaurant) and all receipts will be maintained onsite of the event for verification.

All food must be cooked to the correct internal temperature. Once the correct internal temperature has been met all hot-holding items must maintain 135°F or greater. All cold-hold food must be kept at 41°F or lower. Temperature requirements for pork ribs are 195°F or greater.

All food, containers, and utensils stored at least 6” off the ground
Food, equipment, and single-serve items must be kept 6” or more from the ground. Wooden pallets are permissible for outdoor events.

Gillespie County Health Division has the right to:
   I. Impose additional requirements to protect against health hazards related to the operation of temporary food establishments/
   II. May prohibit the sale of some or all potentially hazardous foods.
   III. May waive or modify requirements when it is reasonably determined that no health hazard will result.


THE DON'T'S:
 
NO PUBLIC CONSUMPTION OF FOOD- COOKING FOR JUDGES ONLY
 
NO GROUND FIRES
 
**NO OUTSIDE ALCOHOL**
 
NO MORE THAN 6 MEMBERS PER TEAM