A sizzling summer tradition returns to Texas Tech this month as some of the region’s top pitmasters fire up their smokers for the Raider Red Meats Barbecue & Ribeye Championship — a two-day contest that blends competition, community and academic purpose.
Scheduled for Aug. 15–16 in the Commuter West parking lot outside the Animal & Food Sciences Building, the championship brings $15,000 in prize money to the table across five categories: brisket, pork, ribs, ribeye steak, and chicken. They also have a collegiate division where different organizations, colleges and universities can go head-to-head. Sanctioned by the Kansas City Barbeque Society, the event also holds the designation as the official state barbecue championship of Texas, earning the winner a ticket to the American Royal in October.
While the grill marks and smoke rings may steal the spotlight, the event’s deeper purpose lies in student support. Hosted by Raider Red Meats — a cornerstone of the university’s Meat Science & Muscle Biology program — the championship is one of the Davis College of Agricultural Sciences & Natural Resources’ key scholarship fundraisers.
Events kick off Friday evening with a sponsor dinner and the Raider Rumble, a cook-off paired with music, entertainment, and a panel of celebrity judges. Saturday shifts the focus to education with the Backyard BBQ Boss workshop, led by Dale Woerner, Cargill Endowed Professor in Meat Science Sustainability. The day culminates in a full slate of competition as teams present their carefully crafted entries for judging.
Since its founding in 1982, Raider Red Meats has helped offset the cost of higher education for Texas Tech students. The barbecue championship continues to deepen those roots, bridging student-sponsor relationships and showcasing the program’s growing impact.
The event also underscores Texas Tech’s long-standing role in meat science education. With a legacy dating back to 1933, the university’s program has evolved into one of the most advanced in the nation. Anchored by the 14,000-square-foot Gordon W. Davis Meat Science Laboratory, students are trained in every link of the meat production chain — from animal handling and carcass evaluation to food safety, muscle biology, and cutting-edge processing
CONTACT: Chance Brooks, Chair & Professor, Department of Animal & Food Sciences, Texas Tech University at (806) 834-3517 or chance.brooks@ttu.edu
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