u/OpLeeftijd

I have been playing around with ribs at different times and temps. According to the experts, I should like mine done at 145F. They come out fall off the bone after 24-36 hours, but I find them to be dry. I also noticed that there are always a good amount of juice in the bag after cooking. Last time I dropped the tem to 140, but I only had about 7 hours to do it. Almost no juice in the bag and they had a nice pink colour to them. They also had a nice pull, the way I like it. Unfortunately the wife likes them more "fall off the bone" done. Will have to play around some more with time and or temperature I guess.

Question is, how much of a factor are the time or temperature on the amount of juice that cooks out of meat in general? Can the juice be used as an indicator that you are doing something wrong, like for instance with a brisket?