Tomorrow I am in a small competition that will consist of 2 racks of baby backs and 2 chickens. I'm not so worries about the cook...as I am the actual presentation. There will be 2 boxes. 6 ribs in one box (2ribs per judge), and the chicken in another. Has to be breast meat. My rib questions are...... 3 Dry and 3 Wet? 6 Dry? Dipping Sauce in the box? Finishing touches before I close the box? Chicken questions....... Shredded? Hunks? Pour Sauce on? Side sauce? Skin? Lettuce at bottom of box? Which to box first? I need this stuff to be hot! Bring any advice. Thanks in advance!