ENTRY FEE: The Ribfest Entry Fee is $225. If you wish to vend food other than ribs, you must fill out a food vendor application form. If your food vending application is accepted you must pay the additional vendor fee.
Ribs: RIBS MUST BE COOKED AT THE VENUE
Each team is asked to have a minimum of 200 pounds of ribs. More is encouraged. Teams must provide a receipt with pounds purchased via email no later than 4:00pm on Wednesday, July 24. Ribs must be cooked at the event. You must have a presence throughout the duration of the event.
Time: Your product should be ready for judging at 5:00pm and for selling to the public at 6:00pm. Ribs may not be sold or given away before 6:00pm, serving will continue until you run out of ribs. The side dishes and beverages served are at the discretion of each rib team.
Selling Ribs: All Rib Teams must sell sample rib plates, 2 ribs for $5. Those not complying will be disqualified. We ask that you do not sell full racks of ribs.
Alcohol: Alcohol cannot be sold at Ribfest booths.
Daytime Concessions: Each team is free to sell a noon lunch. You may sell what you wish with drinks of your choice as long as it is not ribs and alcohol. All food must be in accordance to SD State Health Department laws.
Entertainment: We will have entertainment and games throughout the day. Vendors and teams may leave no earlier than 8:00pm.
Weather: The event will take place regardless of weather. Ribfest Teams may set up at their discretion. Cancellation of the event is at the discretion of the Ribfest manager. No refunds will be given due to inclement weather.
Site Preparation: Site preparation will begin at 7:00am and will end at 10:00am. After 9:00am vehicles will not be allowed and items will need to be carried to assigned booth. Team booths will be assigned on Friday by NOON. Teams will be able to bring in their large cookers starting Friday afternoon.
Trash: Each team is responsible for providing 2 of their own 50-gallon garbage cans and liners at your booth. Dumpsters are conveniently located and available to all teams to dispose of their garbage. Each team should provide hand wipes and toothpicks.
Electricity: Power will be provided to Ribfest Cookers.
Gas & Coals: All hot coals must be placed in the steel barrels near each booth. Each team must provide a UP listed connection for all propane tanks. Propane cooking tanks must be stored in grids at least 10 feet from cooking area.
Clean-up: All contestants are responsible for keeping their space clean and sanitary and must have their booths deconstructed and removed by 9:00am Sunday. Anything left after 9:00am will be considered abandoned. A bill will be sent for any garbage we have to pick up from your booth space. Teams not cleaning up will not be invited back.
GENERAL RULES:
- Ribs (pork) meant for sale to the public must have been federally inspected.
- Proper storage of meat is required. It must be maintained below 40 degrees or above 140 degrees.
- Your booth must meet Department of Health regulations, have a catch container, hand soap and disposable towels for proper hand washing. A second container with bleach water should be kept for wiping counters, etc.
- Booths are to be no more than 10×20 feet and must be positioned per the manager on site. Please consider the size of your setup, including the size of your trailer, cooker and serving area when registering.
- Placement of your booth will be determined by the Ribfest Manager.
- Each team will be responsible for all equipment they need such as a table, tent, cover, etc.
- Teams must provide their own safety inspected (10 lb. minimum) multi-purpose ABC dry chemical fire extinguisher.
- Ground area must be tarped or covered if a fryer is in use. You are responsible for removing grease from the property. It can NOT be placed in dumpsters.
- A temporary license from the health department is required. Apply here: LINK
Sturgis Buffalo Chip reserves the right to disqualify any team not following our rules or anything determined detrimental to the event.