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View Full Version : Ribs - Meat up or Down in foil?


YokeUp
09-10-2012, 07:21 AM
That is the question.... and what is the reasoning behind either meat up, or meat down, pros and cons.... your input is greatly appreciated.

Sledneck
09-10-2012, 07:32 AM
I do meat up but I think most do meat down. Not sure if it makes any difference but I have had better success with meat up so I stick with it.

Brauma
09-10-2012, 07:39 AM
Once wrapped, we start with meat side down, then flip halfway thru wrap stage.

Teamfour
09-10-2012, 07:42 AM
Meat down so it is in direct contact with seasoning mixture.

chrisnjenn
09-10-2012, 07:46 AM
Meat down. Never tried it any other way.

Warthog
09-10-2012, 07:46 AM
I do mine meat down bones up.

Full Draw BBQ
09-10-2012, 07:59 AM
I lay out the foil, put some magic stuff on the foil, meat side down, magic stuff on back side, and wrap. and we keep it meat side down during that stage of the cook.

4uweque
09-10-2012, 08:15 AM
I lay out the foil, put some magic stuff on the foil, meat side down, magic stuff on back side, and wrap. and we keep it meat side down during that stage of the cook.

Same here.

Bigmista
09-10-2012, 09:44 AM
Meat down so it can swim in that sweet goodness you added to the foil.

kwas68
09-10-2012, 10:30 AM
I always went meat up thinking that the fluids would wash away my bark on the presentation side. I may have to rethink this based on the responses.

TheJackal
09-10-2012, 10:37 AM
We've tired both. We settled on Meat up. Don't want the ribs boiling in the liquid inside the foil. Most other cooks I talk to do meat down.

tmcmaster
09-10-2012, 12:37 PM
Interesting. I always do meat up, the logic I use is that the liquid in the foil will essentially steam the ribs for the first hour or so before flipping over to let the meat soak up the juicy goodness... May have to rethink, especially given the most recent rib placing...

INmitch
09-10-2012, 01:49 PM
I lay out the foil, put some magic stuff on the foil, meat side down, magic stuff on back side, and wrap. and we keep it meat side down during that stage of the cook.

me 3

Pappy Q
09-10-2012, 02:38 PM
I've done both and meat up works better for me.

slow-smoker
09-10-2012, 02:56 PM
I lay out the foil, put some magic stuff on the foil, meat side down, magic stuff on back side, and wrap. and we keep it meat side down during that stage of the cook.

I do mine this way as well.

Mexi "Q" Tioner
09-10-2012, 03:13 PM
I also do meat down, bone side up.

"Bone to Bark" BBQ
09-10-2012, 06:40 PM
Meat down the whole time, and no it doesn't affect your bark!

Q-Dat
09-10-2012, 08:11 PM
I don't foil anymore, unless a slab is being stubborn as far as getting tender is concerned, but when I did, it was meat down to put the meat down in the mixture, but I have re thought it a little. I used to get bark that was way too dark when I foiled, and I wonder if it wasn't because of the heat from underneath hitting the meat down in all that sugar.

I think the Ique guys foil meat side up, but I will check my copy of Wicked Good when I get home.

RibnOneOff
09-16-2012, 07:24 AM
I'm with Q-Dat, left the foiling behind years ago but when I did I did meat side up so I would not risk burning and foiled loosely so it would just get the flavoring from steam. I now rely on my rub, sauce and wood selection to provide any enhancement to the natural flavor of the meat. Any racks that are behind come turn in time are just going to be what I serve the family and friends that attends the event so no loss there.