I've historically been one of those fallin' off the bone rib people. Cook 'em 'til you can flick the meat right off and toss the bone.
Well, I've changed my tune. I kept having this feeling that although the meat was good it was somehow too 'dead' for my liking, so I decided to experiment. I didn't want to radically alter those tender ribs, but I wanted to retain some of the flavor that you smell as the ribs are first starting to cook.
So I adjusted my time to get them where you can easily tug the meat off the bone with your teeth, but before the point of fallin' off. FWIW that's 3 hours at 220, spray with apple juice and a little vinegar, in for an hour, spray again and then out an hour later.
I am sold! They are fantastic this way and recapture that something I felt I was cooking right out of them. Perhaps you've been like me? Give it a try, just a little less time and you may be surprised.
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I just tell the butcher at the grocery store what I want and he goes to the cooler and comes back with what I asked for. 