Page 41 - Amazing Ribs - Book
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Texture
It must be said that taste is a matter of taste, and, while you may enjoy fall-off-the-bone ribs, here’s the standard of excel- lence: Below the sauce, the surface of the meat should have
a firm texture. Some people like the bark to be leathery and chewy. Others want it to yield easily. Beneath the bark the meat should be tender yet retain resilience when you bite into it, kind of like a steak. It should pull off the bone cleanly and with little effort, leaving behind bare bone, but despite what certain restaurant chains would have you believe it should not
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