Page 40 - Amazing Ribs - Book

and caramelization. Click here to learn more about this import- ant flavorizing metamorphosis. The surface also dehydrates forming something akin to jerky. Click here to learn more about bark.
Below that there is a bright pink layer, about 1/8 inch deep, called the smoke ring, a stamp of authenticity that comes from gases created during combustion combining with a protein
in the meat called myoglobin, and also, magic. The rest of the meat is tan, glistening with moisture from meat juices, melt-
ed collagen, and fats, and clings gently to the bones. When properly cooked, you will also notice the bones sticking out approximately 1/4 to 3/4 inch on one end, and the exposed marrow has usually turned black.
Scent
The first thing you will notice when you take hold of an amaz- ing rib is the seductive scent. The goal is for the smoke aromas to compliment and not overpower the smell of the meat and seasonings. Done properly, the smoke should be sweet and fragrant; done wrong, the smoke is overpowering and smells like an ash tray. Next comes the sweet and spicy scent of the seasonings and the robust aroma of roasted meat.
Something important to remember when cooking: Smoke is composed of tiny particles, water vapor, and gases, all togeth- er scores of compounds. Smoke sticks best to cold and wet surfaces, so take your ribs straight from the fridge to the cook- er; don’t let them come to room temperature.
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