Originally Posted by offset grillin
I've heard others talking about the meat pulling back from the end of the bones but mine have not done this yet.
I try to avoid pullback. I'm probably crazy, but I feel that if I can hit the sweetspot where there is breakdown of the connective tissue but the meat is still intact there will be little pullback. I suppose it depends on many factors, not the least of which is the amount of fat and connective tissue in the meat, but it's been my experience that if an inch or more of pullback exists, the meat is done more than I like. My assumption, be it right or wrong, is that pullback is evidence of shrinkage, which is the product of moisture loss. I suppose it could also be more evident when the membrane is left on the back of the rack, as that will draw up as it's cooked, pulling the meat with it.
This isn't to say I haven't enjoyed my fair share of ribs where the bones are sticking out 2" or more. ribs, by their very nature are really good, and that velvety mouth smacking, fall off the bone consistency is the favorite of most. I just prefer the meat to be about the consistency of grilled tenderloin.