New to IBCA judging in CA

[scooter]

Hello! Scott from the SF Bay Area in CA.  I'm a CBJ and will be judging my first IBCA contest this Saturday at the Oakland Coliseum.  Was hoping to find some info on IBCA judging so I don't walk into the tent knowing little about IBCA judging.  I will start reading through old threads on this forum but if someone can direct me to some literature or old threads illustrating the differences between IBCA and KCBS contests would be very much appreciated.
Anything I need to know to be prepared for Saturday would be appreciated.
One think I'll not be accustomed to is the amount of celebrity judges that will be present Saturday.  Local radio and press luminaries including some professional sports celebs as well!  Will get to meet Morris Bradshaw, an old time Oakland Raider legend from the glory days of my team.

[Lynn]

The main difference in the KCBS and IBCA - is that IBCA doesn't garnish the tray --also you aren't allowed to pick up the meat  - you must use a plastic fork and knife to get your sample from each tray that you judg.

[scooter]

Thank you Lynn.  Will be interesting getting a sample of rib with knife/fork. 

Was wondering, KCBS sets criteria for texture (ie overcooked/undercooked) for pork and brisket and rib meat is to pull off the bone leaving your bite mark with the exposed bone appearing dry.  Are these same criteria followed in IBCA or is there different criteria for doneness/texture followed by IBCA? 

[Lynn]

Our judging is very simple - we ask the judges to look at the entries

Aroma:  In your opinion, does it smell like BBQ
Color:  Overall appearance, appealing to the eye
Texture:  Ask yourself - is it moist or dry, tender or tough
Taste:  How is the smoke aste, the spice tate, the oveall
           palate appeal of the meat/spice combination

OVERALL:  the final criteria - overall effect, your total impression

Take all 5 criteria into consideration and score the entry using 1
to 10, 10 being the very best ----