A big smoky flavour with a crunchy crust and that gorgeous char flavour - and of course the all important quality of "falling off the bone good"Certainly not all of the ribs at this festival were good, or even remotely worthy of being at a ribs fest. Some had that boiled flavour. Some claimed that "it's all in the sauce"... which was rubbish, especially when you tasted their ribs.
For me, a little bit of dryness on the skin is nice, because it gives it a texture. The sauce has to be balanced in acidity. And the sauce has to be plentiful too. Kentucky Ribs was by far the winner at the show. And the texture has to be perfect - soft but not mushy, fall off the bone, but still slightly fibrous. And of course, it's gotta be piping hot.
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