So what constitutes a great pork rib? For me, there are five attributes:
1. Spice-crusted “bark” (exterior);
2. Visible red smoke ring;
3. Pronounced smoke flavor, but not so much that it overpowers the meat;
4. Intense pork flavor, which is why you gain so much by using a heritage breed like Berkshire or Duroc;
5. Tender to the tooth, but still with a little chew to it. Not so mushy or soft that it falls off the bone.
What do YOU believe the hallmarks of great ribs are?
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