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Rules and Regulations for Rib Teams

Location: Main Street, Watford City, ND

Ribs : Each team is asked to have a minimum of 200 pounds of ribs. More is encouraged due
to large attendance numbers

Time : Your product should be ready for judging at 4:00 p.m. and serving to the public
at 5:00 p.m. 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 for $5. Those not complying will be disqualified   

No alcohol can be sold at Ribfest booths.

Day Time 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. No alcohol can be sold at Ribfest booths.

Entertainment : Entertainment will begin at
approximately 11 a.m. and continue until 10 p.m. Vendors may clear the street no earlier
than 9 p.m.

Weather: *The event will take place regardless of weather. Ribfest Teams may set up at their
discretion. Cancellation of the event is up to the judgment of the Ribfest Committee.
No Refunds
Site Preparation: Site preparation will begin at 7:00 a.m. and will end at 9:00 a.m. After 9:00 a.m.
vehicles will not be allowed on Main Street and items will need to be carried to assigned booth.
Tables and seating will be available.
Trash : Each team is responsible for providing 2 of their own 50 gallon garbage cans and liners at
your booth. The city will have dumpsters conveniently located and available to all teams to
dispose of their garbage.
Each team should provide hand wipes and toothpicks

Electricity: Because of restricted access to power on Main Street, no power will be provided to Ribfest Cookers. Please bring your own portable, quiet generators if power is needed. 
Gas & Coals: All hot coals must be placed in the steel barrels near each booth. Each contestant
must provide a UL listed connection for all propane tanks. Propane cooking tanks must be
stored in grids at least 20 feet from the cooking area.

Clean-up: All contestants are responsible for keeping their space clean and sanitary and
must have their booths deconstructed and removed from Main Street by 2 a.m.

1. All ribs (beef or pork) meant for sale to the public must have been federally inspected
2. Proper storage of meat is required. It must be maintained below 40 degrees or above 140 degrees.
3. Your booth should have a free-flowing spigot container of water with an on/off valve
and 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.
4. Booths are to be no more thank 10x20 feet and must be positioned so that they sit up against the curb of the street. If you require more space for your setup, you're required to purchase an additional 10x20 space. Please consider the size of your setup, including the size of your trailer, cooker and serving area when registering
5. Placement of your booth will be determined by the Ribfest Committee based on your need for electricity.
6. Each team will be responsible for any equipment they might need such as table, tent, cover, etc.
7. Vendors must provide their own safety inspected (5 lbs minimum) multi-purpose ABC dry chemical fire extinguisher.

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