Those look super! Cook them to any doneness you like -- there are no style points in the back yard. To win in competition, we have to cook them to a precise point where they pull away from the bone when you take a bite but do not fall off the bone when you cut them apart. In my eight years experience as a judge I'd say that most entries are slightly overdone and that you are likely to score better with a slightly overdone rib than an underdone one (which will usually be a bit tough).
Here's another way to keep working toward rib results that really please you and your guests: Most ribs in cryovac (sealed plastic) from the grocery meat counter contain a mild brine solution that extends their shelf life significantly. When cooked, however, this solution often gives them a "hammy" taste. If you can find some fresh, not packaged ribs at a butcher or grocer's meat counter try those next time and see if you like them better or not. Usually the cost is about the same, but non-brined are harder to find. Again, go with what you like but you'll probably notice the difference in flavor and texture between the two.
Hub
