The Kansas City Barbeque Society (KCBS) is the world’s largest barbecue organization, founded in 1986 to promote and sanction competitive barbecue events while maintaining consistent rules and judging standards.



It is the world’s largest organization dedicated to barbecue. Founded in 1986, KCBS sanctions hundreds of BBQ competitions each year across the U.S. and internationally, sets standardized rules for competition barbecue, and oversees the training and certification of judges.



I am a nerd who loves learning and food and new experiences. So, I set out to become certified in Indianapolis last year, which was the closest class I could find.



In the class, we learned how to evaluate chicken, ribs, pork, and brisket based on appearance, taste, and tenderness.



Appearance looks for appetizing color, neatness, and presentation. For chicken, it should look moist and well-prepared without burnt skin, pooling sauce, or obvious defects. Taste evaluates overall flavor balance, including seasoning, smoke, and sauce, with no single element overpowering the others or leaving unpleasant aftertastes. Tenderness (or texture) assesses whether the chicken is properly cooked: the meat should be moist and bite cleanly without being mushy, rubbery, or undercooked, and the skin should bite through easily rather than pull away or feel leathery.



Ribs should look neatly cut, evenly shaped, and appetizing, with a pleasing sheen but no excessive sauce, burnt edges, or obvious flaws. Taste looks for balanced flavor, where seasoning, smoke, meat, and sauce work together without bitterness, harsh smoke, or overpowering sweetness or salt. Tenderness is about proper doneness: the meat should bite cleanly from the bone with slight resistance, not fall completely off the bone or require excessive tugging, and it should feel moist and satisfying rather than dry or mushy.



For pork, the meat should be neatly pulled or sliced, moist, and visually appealing, with no large chunks of fat or charred sections, and an even color that reflects proper cooking and smoke. The meat should be flavorful but not overly salty, sweet, or smoky, with no off or bitter tastes. Tenderness considers how easily the meat pulls apart or bites; it should be tender and juicy without being dry, stringy, or mushy, and should maintain a pleasing texture that complements the flavor.



When you pick up a slice of brisket by the ends with your fingers or tongs, you’re looking for a clean, natural bend where it breaks between the lean (flat) and the fattier (point) sections. A properly cooked brisket will bend slightly and tear at the natural grain, showing it’s tender but not overcooked. If it falls apart too easily, it may be overcooked and mushy; if it resists and bends poorly, it may be undercooked and tough. This visual and tactile check helps judges confirm that the texture matches the score given for tenderness.



Examples of prohibited or illegal garnishes include lettuce cores, stems separated from leaves, endive, red‑tipped lettuce, and other vegetation not on the approved list; foreign items like carrots, flowers, or decorative produce are not allowed either. The rule exists to keep the focus on the meat itself, and judges are trained to check only whether garnish is legal — not to score based on it.



Judges are expected to take only as many bites as necessary to fairly evaluate appearance, taste, and tenderness. Typically this means one to two bites per sample, though a judge may take an additional bite only if needed to confirm tenderness or resolve uncertainty



Judges may only have water at the table—no soda, coffee, gum, mints, or flavored drinks—so nothing interferes with taste. And those bottles of water have to be laying on their sides.



In KCBS competitions, ancillary categories are optional, non–main-meat contests held in addition to the four official categories of chicken, ribs, pork, and brisket. These categories are not required for a contest to be KCBS-sanctioned and do not count toward the overall Grand Champion, but they add variety, creativity, and extra prize opportunities for teams and judges. Common ancillary categories include dessert, sauce, beans, wings, steak, anything but (ABT/Anything But the Four Meats), and sometimes specialty items like bacon, seafood, or kids’ Q.



The first level is Certified Barbeque Judge (CBJ), which is earned by completing the KCBS judging class and passing the exam. CBJs are eligible to judge KCBS-sanctioned competitions and are the foundation of the judging system.



KCBS has developed an online Judge Certification Update Program (JCUP) for all Certified BBQ Judges (CBJ). This Continuing Education (CE) program helps CBJs have the opportunity to learn the most current judging methodologies and standards.



After gaining experience, judges can advance to Master Certified Barbeque Judge (MCBJ). This requires judging a minimum number of KCBS contests, maintaining good standing with KCBS, and completing any required continuing education. MCBJ status recognizes consistent participation and experience at the judging table.



Judges can also move into leadership roles such as KCBS Contest Representative (Rep) or Instructor, which involve overseeing contests, enforcing rules, and training new judges.



Who else is a KCBS certified judge?