Taken from the rules on the main website
http://ibqn.com/?page_id=115 JudgingEntries will be submitted in the IBQN container provided by the contest organiser. Teams must state their name upon turn in when a number will be assigned to each box. The box shall not be marked in anyway so as to make the container unique or identifiable. Foreign materials are prohibited in the container.
The scoring system is from 10 to 1, all whole numbers between ten and one may be used to score an entry. 10 out of this world, 1 inedible.
Each contestant must submit at least six separated and identifiable portions of meat in the provided box. Chicken, pork and brisket may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six judges. Ribs shall be turned in bone-in. Meat shall not be sculptured, branded or presented in a way to make it identifiable.
Scores are weighted 15% Appearance 50% Taste 35% Texture and Tenderness (This is approximate and will be amended to put more emphasis on the texture and tenderness)