Folks, if your meat hasn’t fallen right off the bone and onto the floor, you’re doing it wrong!
My ribs have to be tender enough to bite off the bone with your teeth but I don’t like the meat to slide off when I am slicing the ribs apart. They have to be sliceable into individual ribs with the meat still attached. If the meat was “fall off the bone” tender the whole rack would be a mess by time I served it, wouldn’t it?
It is a delicate balance. More research is required.
What he said. 