Opinions. Ribs vs appearance not doneness

jdMyers

Cooking Ribs had me evaluating.  Not referring to doneness as in fall off the bone.  Or they can fold without tearing.  Or slight Give and pull to remove the bone. Ignore this part of ribs.

None of those factors.  Simply the look or appearance of ribs whole or cut after the cook.  Different techniques can produce light colors and same doneness.  

Examples.  Some prefer them molasses dark.  Some prefer them more subtle red in appearance.  What's your thoughts and why?

Not my photo but excellent example.  3 racks.  Same cook.  Left much more pronounced than the right.  Which is more accepted or better from your thoughts and why?  I'm also a JB fan so no negative thoughts here....

dmchicago

From the first picture, I’d choose right, center then left. Just on appearance.    

jdMyers

Me too.  But a lot of people near me that has southern roots would say them ain't done.  Interesting where this will go.  Thanks.

Legume

I’ll take the baby backs, those look right to my taste.

Botch

Top photo looks like bark vs glaze.  I'd much prefer the left rack, I could add sauce at the table if they weren't seasoned well.  

RRP

I trust my Thermapen to,tell me that the meat between the bones is 140 degrees…the heck with that James Brown pix comparison! 

StillH2OEgger

I don't rely on anything more than a toothpick to determine doneness when it comes to ribs. I also tend to take them a little longer than the top photo for sure.

pgprescott

ribs are done at @203 IT.  Come on Ron! 😁Safe to eat at 140 but less than pleasant. 

Just like with every cook, temp them. Use a thermapen or similar and you get a toothpick test free with every temp you probe. 

jdMyers

Lol.  Again I'm not asking about doneness. Everyone has a method.  Toothpick, thermopen, fold, pull out the bones, 3.2.1. That part I get.

But if I laid a rack of ribs in front of you what do you expect it to look like to be considered perfect?  I'm curious from around the regions.   

Example again. This is made up. but all three of these pictures.  Ribs are up to temp and fall off the bone.  They all bend without tearing. All pass a tooth pick test.  Show me examples of what your ribs look like when perfect.  Appearance wise.

Langner91

I would view the color as simply the amount of sugar in the rub/glaze.  Sometimes it is dark, sometimes light.  I just want to see some moisture on the surface, and some color, not all black.

jdMyers

Thanks.  I know sauce plays a role.  But it's from a discussion I had.  From a cooks perspective.   Just curious from different regions.  Competition cooks ribs never seem dark.  

paqman

i’d go with the one on the left and add a bit more sauce!

fishlessman

i cooked a butt once that turned out white like the last cook.   never had one stay white in an egg ever again.  black butt is more desirable......

Foghorn

A vote here for the ribs with the darker appearance.

RRog17

Left for sure. 

poster

Is it just me, or does anyone else not like fall off the bone and or lots of sauce?
For me its the paler ones

TideEggHead

I like some color but not all black, that is not a deal breaker though. As long as the taste/texture is where I want it, I am good to go.

ryantt

I much prefer a dark rib, with rub only.  I enjoy the bark/texture better than a wet glazed rib…photo below as an example of what I like to eat  

jdMyers

ryantt said:

I much prefer a dark rib, with rub only.  I enjoy the bark/texture better than a wet glazed rib…photo below as an example of what I like to eat  

Is your darkness from a result of time/heat or sugar content in the rub?

lkapigian

I like a Mahogany Color that you get from quality smoke.....Heavy Rubs tend to block that natural color, and the sugars tend to darken if cooked at higher temps....Caramelizing Sugar around 320 to Burnt @ 350....Iprefer no sugar, but that's just me 

these are just SPG color from Oak Wood ..light glaze when done 

Langner91

For the record, there isn't a rib on this thread that I wouldn't eat.  I probably have made them in all of these colors, too.  

Just like my chili, they turn out different each time, I learn something every time, and they are fun to make and fun to eat!

lkapigian

^^^^^Agreed^^^^^^

dmchicago

NOW.
I
WANT
RIBS!

ryantt

@jdMyers the color is a result of the time/temp/brown sugar in the rub. We have reduced the sugar content over the years and haven’t seen much change in color or texture; however I find it hard to believe it isn’t a contributing factor.   I’ll list our basic pork rub below.  It’s nothing all that different from commercially available stuff; however, we like to tinker with it in the kitchen together.    

We cook ribs 275-300 

We list all measurement in parts (typically make it using a cup as a whole part) 

1part kosher salt 
1 part 16 mesh pepper 
1/2 part ancho chili powder 
1/2 part smoked paprika 

1/4part dark brown sugar

1/4 part garlic powder 
1/4 part onion powder 
1/4 part Worcestershire powder 
1/8 part mustard powder 

pgprescott

My sorta jam. 

jdMyers

Looks amazing 

GoldenQ

Color does not matter to me     But like dry and almost fall off the bone.   Can add sauce as wanted to eat

xfire_ATX

I like them dry rubbed no sauce no wrap, rest of the people in the house like the sauced and foiled.

Foghorn

I was pretty happy with the color of these.  I cut off the burnt one on the end for a chef's treat because I didn't want to serve it to guests.  I cooked 30 racks that day and they all turned out something like this - so I think that was my best rib cook ever.

jdMyers

Hiw long did these take?  What temp curious

1voyager

@pgprescott - Incredible ribs. Incredible.

Would you please share your technique for your "sorta jam"?