I agree, they should be done, tender, but not fall off the bone. There should be just a little resistance when you bite into them, and have to gently tug them off the bone....
The reason I quoted you is:
One of the well known bbq societies is allowing that type of cooking at their competitions, and not sticking to their motto which states "it is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form."
I have not renewed my membership nor will I. In fact, I am now looking for competitions that are not sanctioned by them. And this year, they are starting to have a few competitions allowing gas.... what is next.....
It is really not to their motto at all.
Sorry to hijack your thread, but I needed to vent.... and I know others feel the same way. All I can suggest is to make sure that those that do not agree with the changes is to write, call and let them know what you feel.
Bill