My father and another best friend like to gnaw and have to gnaw the meat off. I used to like them just falling off, but now I really prefer them to more the MBN/MiM/GBA standard which is "pull cleanly from the bone with only slight resistance", which is a little more done (perhaps only 15 minutes more) than the bite through perfect KCBS definition rib.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.