Yeah - ribs are strange that way. With most other meat entrees it's either undercooked, just right, or over cooked - plain and simple. With ribs, some folks just insist that they fall apart before they're done to their liking. Actually, maybe MOST folks that I've talked to...
I'll cook them however my guests want them, so if they need to be that tender, I'll keep one slab in the foill longer.
However, I'm with the "traditionalist" crowd on this one...if I pick up the slab and the bones just fall out, then I should have just done pulled pork - not ribs! $2.00 - 3.00 less per pound for about the same taste result as fall apart ribs, really - but a lot less yield.
To be honest, sometimes I like them extra tender, but usually a good pull on them yet. The other factor, is that someday I want to do small, regional comps - and fall apart ribs are considered overcooked and not winners, so I'm trying to always practice for that type of situation...
Man - I can't WAIT to do some more ribs...still 6" of snow on the ground here and I don't like tracking that in the house all day while I'm cooking on the stick burner, so it will have to wait. Damn!