Quote:
Originally Posted by OneHump
I would say that ribs should be however you like them. If you're cooking for competition, then the judges are looking for some pull. I prefer my meat to be a bit more firm, but I have found that most people want their ribs to fall off the bone.
It sounds to me like you nailed that chicken. I think there could be some presentation issues with sloppy meat, but that's probably more than made up for by the result. I'd go without whatever you like and not with what the BBQ establishment thinks you should like.
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this... 
unless you are cooking to get paid, its what you like that counts.
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COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others.
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