Should competition ribs fall off the bone?

Chef's answer
Competition-style ribs are still slightly adhered to the bone and have a slightly chewy texture, yet they are still tender. The meat should pull off the bone with little effort, and leave a bare bone behind.18 Jul 2017
Frequently asked Questions 🎓
Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes.
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If the meat falls off the bone, it's overcooked. It should have a little chew to it. On the other hand, if the meat doesn't pull away from the bone, it's undercooked.1 Jul 2018
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