What you need for a sparerib competition

A sparerib competition needs more than ribs and barbecues. You need a workable station for each participant, safe cold storage, judging supplies and enough serving equipment for tasting and side dishes. Plan the shopping around the number of teams, judges and guests, then check power, fuel and weather protection before the day. This list covers the equipment and tableware needed to run the competition and serve food without last-minute trips to the store.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tentqty 2
Tablesqty 8
Chairsqty 60
Beer tablesqty 6
Waste binsqty 6
Jury tablesqty 3

Tableware

Platesqty 80
Bowlsqty 60
Cutlery setsqty 80
Reusable cupsqty 100
Serving plattersqty 12

Equipment

Barbecuesqty 6
Gas cylindersqty 4
Coolersqty 6
Cooking thermometersqty 6
Food warmersqty 4
Extension cordsqty 4
Power stripsqty 3
Handheld megaphone

Kitchen

Cutting boardsqty 8
Chef's knifeqty 6
Serving tongsqty 8
Kitchen tongsqty 8
Measuring cupsqty 4
Mixing bowlsqty 8

Decorations

Competition name signsqty 20
Tableclothsqty 10
Prize trophiesqty 3

Lighting

String lightsqty 4
Battery lanternsqty 6

Cleaning

Washing-up tubsqty 3
Cleaning bucketsqty 3
Broom and dustpanqty 2

Catering

Groceries
- Spareribs - 15 kilograms
- Chicken thighs - 6 kilogram
- Hamburger buns - 60 pieces
- Hamburgers - 60 pieces
- Hot dog buns - 40 pieces
- Knackwurst sausages - 40 pieces
- Baby potatoes - 8 kilograms
- Corn cobs - 30 pieces
- Cucumbers - 10 pieces
- Tomatoes - 5 kilograms
- Red onions - 2 kilograms
- Arugula - 1 kilogram
- Coleslaw - 5 kilograms
- Potato salad - 5 kilograms
- Pasta salad - 5 kilograms
- Baguettes - 12 pieces
- Herb butter - 1.5 kilograms
- Cheddar slices - 2 kilograms
- Bacon - 2 kilogram
- Pickles - 3 jars
- Fried onions - 1 kilogram
- Barbecue sauce - 5 liters
- Ketchup - 3 liters
- Mayonnaise - 3 liters
- Mustard - 2 liters
- Garlic sauce - 2 liters
- Chili sauce - 2 liters
- Olive oil - 2 liters
- Sunflower oil - 2 liters
- Honey - 1 kilogram
- Brown cane sugar - 2 kilograms
- Paprika powder - 500 grams
- Garlic powder - 250 grams
- Onion powder - 250 gram
- Chili powder - 250 grams
- Black pepper - 250 grams
- Salt - 1 kilogram
- Apple juice - 6 liters
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange soda - 8 bottles
- Spa Blauw - 10 bottles
- Spa Rood - 6 bottles
- Beer - 120 bottles
- Non-alcoholic beer - 24 bottles
- White wine - 6 bottles
- Red wine - 4 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Sugar - 1 kilogram
- Ice cubes - 15 kilograms
- Paper napkins - 300 pieces
- Aluminum foil - 4 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Charcoal - 30 kilograms
- Firelighters - 4 boxes
- Gas lighter - 4 pieces
- Trash bags - 3 rolls
- Paper towels - 8 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Sponges - 12 pieces
- Hand soap - 4 bottles
- Toilet paper - 24 rolls

Tips

Give each cooking team a clear station with access to a barbecue, cooking thermometer, cutting board, chef’s knife and separate tongs. Count one complete working set per team where possible.
Keep the meat refrigerated until it is needed. Prepare enough cooler space for the ribs, marinades and other chilled food, and add ice or cold packs rather than relying on a nearly full household refrigerator.
Buy disposable or reusable serving supplies for both tasting and sides: plates, bowls, cutlery, cups and serving platters. Add a small buffer so a dropped plate or extra tasting round does not stop service.
Check fuel and power at least one day before the competition. Match the number of gas cylinders to the barbecues, and test extension cords, power strips, food warmers and lighting before setup.
Separate competition service from judging. Set up jury tables with forms and name signs, while the buffet gets its own platters, tongs and tablecloths; this keeps samples identifiable and reduces queues.

Frequently asked questions

How much barbecue equipment do I need for a sparerib competition?: Plan one barbecue and one cooking thermometer for each competing team or cooking station. Add at least one spare set of kitchen tongs and serving tongs for every two stations, plus backup fuel if the cooking period lasts several hours.
How many plates and cups should I buy for a sparerib competition?: Count one plate, bowl, cutlery set and reusable cup per guest, then add 10 to 20 percent extra. For a tasting format with several entries, plan additional small plates or serving platters so samples from each team can be presented separately.
How early should I buy meat for a sparerib competition?: Buy the ribs close enough to the event that they can stay refrigerated throughout storage, usually one to two days before cooking. Prepare marinades in advance, but keep the meat cold until the planned preparation time.
What do I need for the judging table?: Each judging table needs jury forms, a table, chairs and clear competition name signs. Set the tables up before the jury briefing, and prepare one form per judge plus a few spare copies in case a form is damaged or a replacement judge is needed.

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