"comp" style. "comp" style? There's just 1 comp style? <-- rhetorically
That I know of there are at very least 2 completely different definitions of the perfectly tender rib across a few sanctioning bodies, and I by no means know them all. I think the one you're referencing is KCBS, and yes, the KCBS rib should be "bite through". However, other sanctioning bodies define it as "pull cleanly from the bone with only slight resistance". Very different definitions here.
Me, I prefer the rib meat to still be on the bone, but as absolutely tender as possible, and that tends to fit MiM/MBN/GBA's definitions a tad better, where it's still on the bone but as you pull the bones apart the meat comes off cleanly with only a slight tug required.
What I'm asking is please dont lump all sanctioned competitions into the same "bucket". They can and may be extremely different, in more aspects than just the tenderness of the rib too...
It's like asking "what is the one cooker I need to buy to compete with". There is no answer, because the question isn't complete. Different sanctioning bodies have you cooking different meats in VASTLY different quantities. Harry Soo would have a helluva time cooking an MBN whole hog on his 3 Webers...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)