Originally Posted by SemiElite
I can't believe that no one has mentioned T.J.'s Ribs in Baton Rouge (near the LSU Campus)! St. Louis Baby Backs that LITERALLY fall off the bone! (They really do! On my last trip I turned over the bone, and the meat really fell off!)
Tastes vary, but in a barbeque contest you'd get marked down for that. The perfect rib will be tender, with a little bit of chew. It should come off the bone easily, but not fall off. Taking a bite should leave the rest of the meat on the bone. Pressing on the meat will not produce any grease, yet it will still be moist. A pink smoke ring should be evident, but the smoke taste should not be overwhelming.
A rib that falls off the bone when you turn it over can indicate that it's been sitting in a steam table for a long time.
Barbeque "experts" are as picky about Q as some people get about wine.