Iām really hoping @DownRiver and @midwestchilehead chime in....
I usually don't share my views on such things, but since you tapped me on the shoulder.....lol.
Keep in mind, the following are my thoughts and opinions only (at least at this minute). Others are free to disagree, just keep it to yourself. SO, here we go!
The #1 goal of a competition BBQ pitmaster is to āoffend the fewestā. Not too bland, not too seasoned. Not too sweet, not too spicy. Not under-cooked, not overcooked. Not too hot, not too cold. Etc, etc. Stay middle of the road and keep the majority smiling.
Chicken
First off, bite-through skin is NOT required, but it is nice. Cooks complain about chicken because of the pita of scraping fat from the skin. Definitely don't need to scrape skin to achieve bite-through skin.
To obtain a more uniformed look across pieces, check out this trimming technique. Pay special attention to knocking off the end of the knuckle. You don't remove it, you just flatten it a bit by removing the end of it. Makes a huge difference when trying to hold the chicken between your thumb and index finger to take a bite. Reduces the chance of the slippery sob falling in your lap. Also, don't forget to remove the oyster.
(Among other things, Luke is a past World Foods World BBQ Champion and a KCBS Champion in the Chicken Category ā Professional Series (that's like 4K teams). He's a good guy and he knows what he's doing.)
If you do remove skin to scrape, season UNDER the skin to flavor the meat directly. Skin impedes seasoning penetration.
If you inject your chicken, do NOT over-inject. Injecting is not necessary to produce moist chicken.
Season the OUTSIDE of the skin lightly and evenly.
Do NOT over-season! Enhance the flavor of the chicken ā do not overwhelm it.
Be sure chicken is done, all the way to the bone.
To finish, dip the chicken in the pan of sauce, do not brush sauce on. You don't want brush marks.
Use the smoker to set the sauce on the dipped chicken until tacky.
Don't burn the sauced chicken. Shoot for a slightly dark, cherry color.
Presentation-wise: KCBS turn-in is 6 pieces. Pitmasters will cook 16-18 thighs and choose best looking 6. In your case, with four Judges, I'd suggest cooking 10-12 and choose best four, shooting for closest in size, shape and color.
Ribs
Remove membrane on inside of rack prior to cooking
Do NOT over-season! Enhance the flavor of the pork ā do not overwhelm it.
Be sure ribs are done to the bone. Meat should release easily from the bone, but not fall off the bone. A competition Judge will bite to the bone, and judge based on taste, moisture, tenderness and release from the bone. Judging from your photo of your rib bite, which I never do, it looks under-cooked. The meat is still clinging to the bone. I think hitting this narrow window is a real challenge for a competition Cook.
To finish the ribs, thin your sauce enough to where you do not leave brush marks when applying. (3rd rib pic)
Set sauce similar to chicken, shooting for a dark cherry/light mahagony color.
Presentation-wise: KCBS turn-in is 6 pieces. Pitmasters will typically cook 4-6 racks and choose best looking 2. Then they will cut 4 (sometimes 5) CONTIGUOUS ribs from the center of each rack and turn them in with one rack tiled on top of the other. With four Judges, I'd suggest cooking 3-4 racks and choose best two, shooting for closest in size, shape and color of center 3 or 4 ribs. I'd turn in (2) three-rib sets. If I really wanted to wow them, I'd turn in (2) four-rib sets. Alternatively, you can turn in 4, 5 or 6 contiguous ribs from ONE rack, if they look good. That's a game-time decision.
Wild-Card Protein entry
Sky's the limit lol. Just thinking out loud.....
ANYTHING wrapped in BACON ā Poppers, shrimp, scallops, etc. You get the idea.
Mini-cups of cowboy beans topped with one of your pork-belly burnt ends. Hell, ANYTHING with your burnt ends.
Jazzed up hotdog ā use your imagination!
Lobster, Mac and Cheese (personally saw it win many times, even receiving a perfect score)
Well, that's enough for now lol. Sorry for the ramble, but you asked!
Any questions, let me know.