""Falling off the bone has long been associated with great ribs, and while the ribs could be very tasty, the craft barbecue folks would argue that falling off the bone simply means it's overcooked," Bakman explains. "Anyone can overcook a rack of ribs, but it takes some practice and skill to pull it out in the right time.""
""the true texture and experience could be missed""
""[w]hat you are looking for is a clear bite mark, with the meat remaining on the bone.""
""[There's] no particular wrong way," Bakman explains, "[all that] matters [is] your preference and how particular you want to get in making it.""
American regional barbecue presents many styles and strong preferences. Barbecue hinges on balancing time, taste, and texture to achieve optimal results. Ribs that fall off the bone often signal overcooking despite tasting good. Skilled pitmasters time ribs precisely so a clear bite mark remains and meat stays attached to the bone. Exterior bark must be managed according to saucing, drying, and wrapping choices. Cooking techniques vary with location and inspiration from other cooks. No single method is categorically wrong; personal preference and attention to detail determine the desired outcome and mouthfeel.
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