They look delicious, can I ask how you cooked them?
Ribs were done on the WSM, minion method, and cooked for 5 hours at 225-230 degrees. I use sugar maple lump charcoal and had hickory chunks in for smoke. As for the ribs, I rubbed them with my rub (paprika, chili powder, kosher salt, brown sugar, onion, garlic, cumin, celery seed and a good dose of chipotle) and then coated the racks with about a 1/3C of brown sugar on each rack. They were glazed for the last 45 minutes with two coats of Number 5 sauce, hit with some Extra Hot Frank's Red Hot.
Interesting to note is that the top three scored identical for texture and appearance, with taste being the deciding factor. We all finished within four points of each other. The 1st and 2nd place winners both used habanero in their rub / sauce combination.
I was happy with my taste and appearance, but wasn't so happy with texture. Next time I will go with a higher heat (250-275) for a shorter period. I usually cook them until a skewer will go through like butter, with the meat holding the bone until you pull it away. With the WSM settling in on the lower temperature, I never did get my skewer through like butter, but still got good meat pull from the bone.
All in all, we had a blast!
