Anatomy of Buz and Ned’s Pork Loin Back Rib

A Matter of Rib Knowledge

To Our Beloved Yet Misinformed Customers…
(you know who you are):

Our ribs are barbecued. They are not intended to “fall off the bone”. We don’t boil steam or otherwise abuse our ribs.

Ribs are ranked for tenderness according to Buz’s Rib Tenderness Scale (BRTS)

1. Pork Back Ribs: the most tender
2. Pork Spare Ribs: the second most
3. Beef Back Ribs: the least tender

When perfectly barbecued our ribs will have an intensely red “smoke ring” on the outermost surface of the meat followed by pink meat sometimes all the way to the bone. The meat of pork ribs should pull cleanly away from the bone with slight effort. Beef ribs will require somewhat more effort; something akin to eating prime rib, which is where in fact, the beef back rib comes from.

The color of the exterior of our ribs will vary from light brown to deep mahogany to tar black, depending on the smoke given off by a particular set of logs burning during the cook as well as the ambient barometric pressure and the relative humidity. These factors also control the intensity and depth of the wood smoke flavor.

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