Ok I have a question.
Why would ribs for competition be any different than ribs you sevrve to family and friends?
Why not make them falling off the bone tender?
I guess anyone can cook ribs until they fall apart but it takes some skill to get them tender but not falling off the bone.
I know the competition I was in last year the rules clearly stated that the ribs should be tender but not falling off the bone.
Why is that?