Rib side up or Rib side down

[Bones]

I have read where some people prefer to barbeque with the rib part of pork spare ribs up and some with the rib down. Is this a preference or what are the reasons for up or down.

Bones

[Will32Rod]

I prefer to put the meat side down. The concave part of the rib holds moisture and juice during the smoking process. I think it keeps them moist.

[bigwheel]

Dittos to whut Will say. Always meat side down. If you cooking on one of them offset creosote factories which get hotter toward the firebox it ok to spin em around a little but no spilly the juice and absoloutely no flippin..cuz that spill the juice.

bigwheel

[PitBull]

Yes! :D For me it depends on where you are at on the rib cook. I start meat down for about 30-45 minutes and then flip and finish the cook, with a quick flip to slap on some TPJ.

[Northsider]

I've always smoked my ribs meat side up and haven't tried anything different but I probably need to for sake of argument. It seems to me that meat being in direct contact with the grill would lead to the meat drying out quicker. I understand the concept of the concave part holding juices and moisture but it seems like the moisture would be better suited on the top side of the meat and not the bones. Besides if the meat is facing down, it seems like it would knock all your rub off but it would also makes it kinda hard to spritz with juices, add bastes, finishing glazes or jellys to the meat. :shrug:
I might try Pitbull's advice and start them off meat side down and then flip them to finish. :idea:
Don't get me wrong I'm not saying BW or Will are wrong in the way they smoke their ribs I just haven't tried them thata way.

[JamesB]

I always start Bone side down. Sometime flip some times don't... I've tried it every which way, up/down, in rib racks, rolled etc. Didn't like ribs racks or rolling (on the WSM).

[Bull]

Bone side down for the entire process. Although meat side down for 30-45 minutes gives me an :idea:for something. Gonna try it out this weekend. :thumbs:

[WBC]

Bone side down the entire time.

[YooperMike]

On my WSM I do them in a rack, do they are on their sides. Haven't noticed any ill effects of moisture loss doing it this way. Couple hours naked, foil, then undress again and slather with TPJ.

[redneck cooker]

Bone side down the entire cook:roflmaoha0:

[High Cotton Tom]

Bone side down entire cook.

Would like to hear more on the theory of 'bone side up' aside from what has already being stated....:shrug:

[HFD26]

Bones down has worked very well for me. I see no reason for me to even think about doing it any other way.

[cudaman]

What of the standing rib racks? Haven't had a bad rib...

[TexLaw]

I cook 'em bones down, too. I've wanted to try cooking them bones up, but I just keep hearing my Dad say "if it ain't broke, don't fix it." Plus, I just wonder about what effect holding that moisure has. That "juice" is there because the heat drove it out of the meat. Holding it in a little bone bowl doesn't stop or slow that process down. You just get more juice in the bowl.


TL

[Will32Rod]

I have always done meat side down, but I do flip about 3/4 way through cook. I have got where I don't foil ribs anymore.
I have heard say that you cook rib side down with membrane on , and that membrane will help hold moisture and juices in.
I always remove the membrane from the rib side, I guess thats why I have always cooked them ribs up.
I will give rib side down a try...1 with membrane and 1 without membrane and see what the results are.

[WBC]

I put some ribs bone side up one night by accident. It was a long time ago. They looked like crap and were burnt.

Never made that mistake again.....

[M38A1]

I go meat side up.

[Buckeye]

I Man Up!...an Bone Down!!:roflmaoha0::roflmaoha0:

[redneck cooker]

I Man Up!...an Bone Down!!:roflmaoha0::roflmaoha0:

:vomit::vomit:Need I say more?:roflmaoha0::shrug:

[High Cotton Tom]

I Man Up!...an Bone Down!!:roflmaoha0:

:shakehead:......:rofl3:.......:rofl3:


Bucky, bus pass please?!............:shortbus:...............:dis:

[totally smoked]

And I can't close this:chicken:

[Paymaster]

I place mine meat side up in my "Creosote Factory".:rolleyes:

[jptexas]

meat side up has worked for me

[HFD26]

meat side has worked for me

Meat side???....... Up, or Down?? :?

[desi]

for the last 3 years i've only cooked spares
meat side up or in a rib rack. i bought 2 (3.5)
lb. spares yesterday thinkin i'd cook 1 meat side
up my way, low n slow @225 & do the other meat
side down afterwards. well i cooked the 1st one meat
side down @250-260 degrees (cause curiosity had me),
just over the water pan for 3hrs 10 minutes. at that point
they twisted real nice in the center. i foiled it up & put it
in a sealed cooler. bout an hour and a half later i took it
out n layed it on a medium hot grill with a 'little' sauce for 5
minutes then served them to my taste testers (family, lol).
they voted them my best 'ever'. i must agree. the juciest ribs
i've ever made. in fact i did the 2nd rack the same way. that
good in my opinion. i also saved about 2+ hours of cooking time.
from here on out this is it for me. thanks again for the tip. :thumbs: