+1 said above. Sanctioned cooks; cook to the sanctioning bodies' standard. FYI: across them, there are many differing standards; KCBS is certainly one of them...
I'd have it perfectly tender and right to the point of falling off the bone, but not. That's very similar to MBN's "pull cleanly from the bone with only slight resistance" definition, by the way...
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.