What should a correctly cooked beef rib look like?

[tbob4]

My guess is that because they were Waygu you went a little over in temp BUT because they were Waygu every bite tasted as tender and as good as a lesser grade. I enjoy day 1 for ribs and I strive for photo 1. They really don’t look like photo 1 most of the time. Mine are usually darker and shorter from the end of the bone. Day 2 is where the magic happens with stews, tacos, hash etc - even strain reheats with potatoes. Your day 1 photo looks better than my day 2s and as good as most of my day 1s.

[ItsAllGoneToTheDogs]

1. photo editing is prevalent, especially on food websites... sadly, many undercook meat for texture/size reasons and then post process to enhance smoke ring or bark darkness or even add a juiciness effect. Not saying that's what the difference is between the first pic and your pic, just something to think about 2. did it taste good? That's all that matters.

[FireMan]

First off there is one thing wrong in yer description cuz they are WIBS not what you called em. Second, picky, picky, picky, they look eatin fine ta me. Next.

[Dr. Pepper]

@Smoldering Flea Your rib looks pretty good to me.

[Rod]

I've only done them about three times. The first time they turned out unbelievably good. The second time they were as was said, "ready to shred", but still super good. Both times they were prime from Costco.

[Smoldering Flea]

You described it better than i did. The final product seemed to want to be more pulled pork shreddy than i expected.

[Mr. Bones]

Squintin dang dang hard, here, (on accounta I'm OLD ), not cause yer pics, an I cain't rightly reckon that I cain see thing one in this world to make one think, even in th back of one's mind, that they might have done less than Superb, makin them Ribs...


That bein said, I only have some experience, not any Accreditations, so I brought along a Grain of salt, fer ya to ingest, 'long wit myself, Brother...

[RonB]

Maybe a tad bit overcooked, but what you have looks like a smoked chucky ready to shred - nothin' at all wrong with yours

[Smoldering Flea]

Just cooked my first plate rib the other day and I wasn't sure if it turned out exactly as it should (there were some overnight cooking issues that aren't worth going into). In particular, when i've seen pictures online or on youtube, i see something that looks like:


by contrast, mine looked something like

Texture/taste seemed totally fine (wagyu-grade i'm sure didn't hurt) but the meat definitely seemed to have more of a stringy / shreddy texture which you can sort of see above. I realize part of this might just be whether the rib is cut truly across teh grain (i.e. when i cut a different rib it looked more like the first photo), but the meat definitely seemed to want to be separate along its fibers. Did i cook it incorrectly (i'm guessing too long?) because this seemed more like "pot roast" in final product than "brisket on a bone." Or maybe i'm just a lousy carver.