#4 and #6 change everything.
If you’ve ever packed up after awards feeling so close to a call, welcome to competition barbecue.
Every pitmaster has been there. The good news? Small tweaks can make a big difference in your scores.
These six tips are a mix of what I teach in my Competition BBQ Tips courses and what helped me go from mid-pack to consistent top 10 calls. Let’s dive in.
1. Trim for uniformity. Judges reward consistency.
When a judge opens your box, the first thing they see is shape. Not flavor. Not tenderness. Shape.
While judges are supposed to judge appearance based on how appetizing the meat looks, there are judges out there who will score down if your chicken thighs, ribs or slices look uneven.
Clean, even pieces tell them you know what you’re doing before they take a bite.
👉 Inside my Chicken Mastery Courses, I show how to trim legs and thighs so they cook evenly and look identical. It’s one of the easiest ways to increase appearance points.
2. Stop changing your cook every weekend. Pick a flavor lane.
One comp you’re running sweet heat. Next comp you’re doing extra sweet. Then you copy someone’s new YouTube method.
Stop the madness.
Just because your favorite flavor profile didn’t hit one weekend, doesn’t mean it’s not great. Judges rotate. Your cook shouldn’t.
Stick with one profile long enough to perfect it. Consistency builds confidence. Instead of doing a total switch up, just try little tweaks here and there.
👉 In my courses, we lock in flavor lanes for all four KCBS meats. Once you choose one, everything becomes easier.
3. Turn-in boxes matter. Neatness = points.
A sloppy box is a silent score killer.
Clean edges. Level greens. Even spacing. Glossy meat. No sauce smudges.
Judges aren’t supposed to score based on garnish, but you and I both know appearance sets the tone. If you get an 8 from even one judge in appearance, you’ve left points on the table.
👉 My VIP Pit Crew program comes with a box-building video course that is so fast and easy.
4. Most cooks undercook ribs, trying to nail the perfect bite.
Everyone talks about bite-through ribs, but most teams pull them too early. Judges won’t tell you that. They’ll just quietly score you down for tenderness.
For years, I thought maybe my ribs were too tender and I was missing the perfect bite. Once I realized how much ribs seize up after they rest, I realized the problem was I wasn’t cooking them long enough.
That magical “perfect tug” is slightly more done than beginners think. When your ribs are ready, the rack should bend and almost fall apart.
👉 In my Ribs That Score Course, I walk through doneness tests so you stop guessing and start hitting the tenderness window.
5. Take notes after every competition. Your scores leave clues.
Your comment cards, timelines and cook notes are gold. Don’t just toss them into your trailer drawer.
Write down variables like the weather, meat brands you used, timelines you followed, what went well, what tanked.
Patterns will jump out quicker than you think.
👉 I give downloadable score sheets and templates inside my courses so you can track everything like a pro. I also have a Competitions BBQ Score Log Book that you can take to every comp.
Improve your BBQ Scores
One of the best ways to improve your competition barbecue scores is to track your results. With my Competition BBQ Score Sheets Log Book, you can record the judges’ scores and make notes of how you cooked each meat. Plus, you can log what you did right, variables that may have impacted your cook and outline goals.
6. Learn exactly what judges actually want.
You don’t need to guess. KCBS judges follow a set of guidelines that instruct them exactly what to look for when scoring.
I’ve spent hours inside the judges’ tent, tasting, talking to other judges and learning some of the things that cause judges to score high and low.
And yes… some things they say will shock you.
👉 I have several BBQ Tips Podcast episodes where I share exactly what judges are looking for.
Want the full system that helped me get top calls?
If you want a step-by-step framework for cooking the four KCBS meats, including timelines, flavor profiles, tenderness tests, box building, everything, I teach it all inside my Competition BBQ Tips courses.
- Chicken Mastery – Bite-through skin, juicy meat, repeatable every contest
- Ribs That Score – Never guess doneness again
- Pork Perfected – Nail tenderness so your box starts hitting
- Brisket Confidence – Lock in the tenderness window and a winning flavor profile
If you want 2026 to be the year you finally move from mid-pack to contender, this is your shortcut. I’m even offering a limited number of 1-on-1 coaching sessions for those who want to improve their scores even faster.
👉 Learn more at CompetitionBBQTips.com
