International Barbeque Cookers Association’s purpose is to develop and bolster equitable competitive Barbeque cooking internationally.” We give competitive cookers the peace of mind when their product is placed in the judging area. IBCA shall know no boundaries nationally or internationally.
In 1988 nine (9) interested parties (Doug Beich, Terry Blount, Henry Cutaia (d), Jim Hudgins,
Tom Kennedy, Obie Obermark, Charlie Rogers, Jeff Shivers, and Waldo Strein) met for the first time in Irving, Texas to discuss the possibilities of starting a new BBQ organization. We spent the first year writing a constitution, by-laws, and cook-off rules. The intent of the IBCA is to offer a set of uniform cook-off rules that are fair and “user friendly” for the cooks. In 1989 we opened up the membership in IBCA. We currently have over 700 members.
As the sport of competition BBQ cooking grows IBCA has grown with it. From the beginning until now we have built a great reputation of assisting BBQ promoters, providing information and offering a fair judging system to all participants.
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The IBCA board would like to announce and congratulate the Top Ten Overall Cooks of the Season. In addition to the embroidered directors chair they will receive, we would like to showcase them on our website and on social media. Starting tomorrow, we will introduce each top ten cook with their bio and pictures. Please join us by celebrating each cooks hard work to earn this recognition
Fred Robles (Rio Valley Meat) 469 Pts.
Danny Luera (Inhognito) 437 Pts.
Matias Serrata (Pit Boss Smokers) 356 Pts.
Cruz Tijerina (Boot Co.) 352 Pts.
Terry Johnson (J3 BBQ) 331 Pts.
Steve Shamlian (Team SAS) 326 Pts.
Raul Rodriguez (RJ’s BIG BOY BBQ) 314 Pts.
Mario Benavidez (Chillin-N-Grillin) 297 Pts.
Gary Howard (Non-typical bbq) 296 Pts.
David Gonzalez (Blowin’ Smoke Cooking Team) 282 Pts.
Top Cooks Top 10
Membership and Top Cooks runs from July 1st to June 30th of each Year.
IBCA will recognize a Cook of the Year based on points earned July 1st thru June 30th of each year. Cook of the Year points will be accumulated based strictly on the points that are earned at an IBCA event. There will be no multipliers based on size of contest. You must be an IBCA member at the time of the event to earn points. At the end of of the contest year the top 10 winners will be awarded a prize to be announced. All points accrued from Sept 1st 2015 thru now will be adjusted to reflect this new point system. Any ties will be broken the same as at a cook off. Brisket will be first tie breaker, then ribs, then chicken, then Pork Butt. If this does not break a tie then the BOD will decide the tie breaker.
Points are assigned based on the following;
For each category 10pts – 1st place | 9pts – 2nd place | 8pts – 3rd place | 7pts – 4th place | 6pts – 5th place | 5pts – 6th place | 4pts – 7th place | 3pts – 8th place | 2pts – 9th place | 1pt – 10th place
Overall Points are determined by a summary of points from the primary categories.