Good ribs, what's the texture, look and taste like?

[Damo]

I can find loads of stuff on the net on the procedure of doing ribs on the kettle.

But there's very little I've found on what the end result should actually be like- makes it difficult as a newbie to understand when I've done a good job or not.

So I thought I'd ask

When I do baby back ribs in the grill, they end up with a meaty texture, not like the slow cooker nonsense the missus did once . They are fairly soft, are not dry per se but are not moist either, somewhere in between.

They are dark brown when they come out.

It's the texture and moisture level that I'm most interested in really. Just not sure how this should be if I've done a good job. I sometimes wonder if they should be more moist.

[keith157]

Take some pictures "a picture is worth a thousand words" so it may save you some typing.

[stretchie_]

Someone more qualified will be along shortly, I've only just got happy with doing ribs myself.

They should bend well without snapping and, for me, you should be able to bite into and leave a nice ring where you just took the meat from without the rest of the meat falling off the rib.

I don't like the 3-2-1- method, I use the 2-2-20 min method, whenever I have tried the 3-2-1 I found the ribs to be too well done, but that's a personal thing

[keith157]

Strechie, its not so much a personal thing, more a rib thing. 3-2-1 is designed for thick meaty ribs, think King Ribs which is the only time I've used it. For the most part I use similar timings to you.

[kendoll]

It really is a personal preference. How do you prefer them?

I prefer a nice 'bark' and a texture where the meat comes off the bone with a bit of resistance. My wife prefers more of a fall off the bone type texture.

Ken