Bill, that is the guideline and it is correct but perhaps incomplete. I believe you can have ribs that "When sampling a properly cooked contest rib the area of the meat where the bite is taken should be pulled cleanly from the bone with very little effort. The exposed bone of a well cooked rib will often dry immediately. Ribs should be moist, flavorful and possess good texture." but not be an 8 or a 9. With a lot of concentrated practice you'll know the difference between a 7 that follows that "guideline" and a 9 that follows that "guideline". There is more to rib tenderness than how it pulls from the bone.
I also agree with nthole that tenderness and flavor scores are dependent upon each other but I believe that tenderness will affect taste but taste will not affect tenderness.
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