I've pulled ribs, too. They were nice and tender and pulled easily. We ate a few and I decided to "pull" the rest for sandwiches - like pulled pork. They were mighty good.
At first I thought, "why waste good ribs?". Nothing is wasted because who eats the bones. We take the meat off the bone one way or another before we eat it, don't we? To me, the rib meat is better tasting than the shoulder meat - AND it cooks faster.
Here's a challenge...cook one rack of your best ribs only for pulling. Then make a bbq sammich or another entrée out of it and gives your results and comments about it. What do you have to lose? Either way you're going to have a good meal.
Go ahead and step outta the box.
