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Old 04-17-2009, 02:38 PM
Bones Bones is offline
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Default Rib side up or Rib side down

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.

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Old 04-17-2009, 02:45 PM
Will32Rod Will32Rod is offline
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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.
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Old 04-17-2009, 02:54 PM
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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.

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Old 04-17-2009, 03:54 PM
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Yes! 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.
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Old 04-19-2009, 07:43 PM
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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.
I might try Pitbull's advice and start them off meat side down and then flip them to finish.
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.
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Old 04-19-2009, 10:14 PM
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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).
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Old 04-20-2009, 07:39 AM
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Bone side down for the entire process. Although meat side down for 30-45 minutes gives me an for something. Gonna try it out this weekend.
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Old 04-20-2009, 07:48 AM
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Bone side down the entire time.
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Old 04-20-2009, 07:51 AM
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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.
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Old 04-20-2009, 08:16 AM
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Bone side down the entire cook
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