Marty wrote:

>>>> While the meat wasn't mushy, it was quite tender and so the bones
>>>> came out easily and cleanly so there was no chewing on the bones.
>>>>
>>> May I suggest then that the ribs may have been a little overcooked.
>>> You should still be able to bite into them and get a piece to chew
>>> on, in fact, IMO, the perfect bite comes cleanly away from bone by
>>> itself, but you see clear bite marks in the surrounding meat, not
>>> tough or chewy, but not mushy or falling apart either. I think
>>> you're going a little too long in the foil, for future reference.
>>
>> I know that what you've said is the majority opinion among barbecue
>> cognoscenti, but I like them the way Gorio described.
>
> Then foil is your friend!

You are correct. When I make ribs and give them to those who like chewier
ribs, they tend to exclaim, "Curses, foiled again!"

Bob