For presentation ideas (and what not to do, with some whys), I suggest looking at bbqcritic.com
Of course we cant speak to the taste or the tenderness without trying it, but I'll give a first stab at presentation/appearance:
Chicken, first the pic small and a bit dark, so it's tougher to tell. That said, they could be trimmed up a little for a more appetizing appeal, but the color is nice and dont appear to be overly sauced. Probably a 7, maybe an 8. Probably your best box. The problem is that in many areas the judges have come to almost expect the little over-sculpted round red balls they call chicken. Others may slam you on appearance score; I hope not.
Ribs, nice color, but there are bits of something (garlic perhaps?) in the sauce (at least I hope that's what it is) that is distracting and taking away. A little heavy on the sauce. Also, the front rib should be showing off the beautiful smoke ring, but you dont have one... I'm thinking... probably a 7, but possibly an 8.
Pork... Ummmm..... Not good. Slices like that are a tough sell, at least in this region. To us (from the deep south), it screams undercooked and fatty. I dont know; the display is haphazzard, not a particularly appetizing color to it, it just doesn't work for me. I'm thinking 6 and that might be generous.
Brisket... Similar in many aspects to the pork. It looks like you might have the fat-cap up vs. down (on the left side). Specs and flakes and bits... Burnt ends dont look good IMHO. I dont know, another not working for me; a 6.
Take a look at bbqcritic.com for ideas.