The Lone Star Barbecue Society's primary categories are Brisket, Pork Spare Ribs and one-half of a chicken.

 In Texas, which is primarily a beef state, Brisket is the Number one category, and as such is used as a tie breaker when a tie exists for Grand Champion. Pork Spare Ribs have always been a standard category. The main reason we specify “spare ribs” is to give everyone an even playing field. The majority of barbecue associations in Texas prefer this designation, feeling that judging baby back or loin backs against spares is an unfair advantage. In order for everyone to have this “even playing field”, it is our desire that everyone turn in exactly the same product, in exactly the same manner, thus insuring anonymity. We use the double blind numbering system (matched theater tickets only). Absolutely no names, team or head cook are matched to any number any place. 

Also, we have several cookoffs which specialize in what can be termed in some cases “Exotic”. We sanction a goat cookoff in Electra, Texas.

 Pork shoulder/butt is also a recognized category of our Society and is featured as the fourth category at the National Championship Barbecue Cookoff in Meridian, Texas in August each year. 

Along those lines we also have a World Championship  “Wild Hog” Cookoff in the town of Crowell in west Texas . Some cooks across the country are probably saying “wonderful, they are beginning to prepare whole hog in Texas just like in Tennessee, North & South Carolina, and other eastern sates. In Texas “Wild Hog” is WILD Hog! These are wild feral hogs which are captured in the wild, fattened up in captivity, slaughtered and prepared under government specifications and made available for the cooks to purchase on site. This product can be prepared the same as any other wild game, not domestic hog.