How do you like your ribs poll?

[Eastex]

I see lots of people favoring fall off the bone and complaining about the KCBS rules on ribs and I'm just wondering what the breakdown here is? So on a scale of 1 -10 with 1 being so done that you pick up the bone and the meat stays on the plate and a 10 being a rib that you almost need a knife to cut the meat off of, where do you come in at?
   I'm definitely more of a fall off the bone type, maybe a 3.

[1buckie]

Maybe a KCBS-type #4~5 some tug, but not a huge amount....don't really like leaving anything on the plate, so I like to at least get it to my mouth.......

[SmoothSmoke]

Just before fall of the bone.  Not sure what number that would be.  Probably 3-4? 

But if it falls off the bone, I wont complain either.   

[DoppelBock]

Just before fall of the bone.  Not sure what number that would be.  Probably 3-4? 

But if it falls off the bone, I wont complain either.   

Ditto. I use the 3-2-1 method, that usually produces fall-off-the-bone ribs... or close to it.

About the only time I would complain about them is if they were burnt, raw, or boiled.

Also, don't forget that right next to "New topic", there's "New poll". We should make this a formal poll 

[Duke]

I like them soft or fall off too, but here the thing. Butts are always fall apart and a lot less expensive, so I expect something a little different when I spend extra buying ribs. I usually do them where they will pull away and not leave much meat behind. I like just a little tooth to them. I also like them dry rubbed with a side sauce.

[Danny C]

I like mine piled high 

[1buckie]

I like mine piled high 

^^^^^Good Answer !!!

Assorted....Is that an option ?

[Eastex]

That's a pretty rack of beef ribs there, I have a hard time finding good beef ribs around here for some reason.

[Troy]

i would say 2.

i'd prefer the slab stay together and be cut-able. But I like grabbing the meat with one hand and the bone with the other and sliding the bone right out. (do this with 3 bones, squirt some sauce on it and it's an AMAZING sandwich

[G]

I just made on of those sandwhiches with leftovers from this weekends rib cook....good stuff.  The wife and kids like 'em fallin off the bone so thats how I make them....2 or 3.

[Heyjude]

I like em when they have a bit of chew, but are tender and moist.. Lots of flavor, smokey and\or from the rub..

[1buckie]

That's a pretty rack of beef ribs there, I have a hard time finding good beef ribs around here for some reason.

That's a short rack, not the backribs that pretty much get the meat raked off of them.....

I seen recently somebody who knows about such stuff say the backribs  are machice processed,
so that situation probably won't get better, at least at any regular grocers / butchers..........

But another guy says try an Argentine butcher, if one's around............

[Heyjude]

If you go to an Argentine Butcher, whatever that is, ask if they have Picanha..

[HankB]

I'd probably be a 4 or 5. Also I don't wrap or sauce my ribs on the cooker so they tend to come out that way.

I prefer spares because they have more meat but I'll go with back or baby back when they're cheap enough. These baby backs were on sale and were the first (but not last) I cooked hanging.

[G$]

FWIW, and IMHO, allthough KCBS extolls the bite mark standard, I have found that cooking JUST beyond that point is a way to a successful competition rib.  That is also what I am for at home. YMMV.

The real issue for many home cooks is, would you rather have an over done or an under done rib.  I would MUCH MUCH MUCH rather have an "over cooked" (falling off the bone etc) rib than an under cooked (tough like dried out chicken breast).  "Over cooked" ribs are still delicious.