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Rib Rack Bones up or down
Doing some St Louis ribs today. 3 racks in the UDS. My question is, when using a rib rack do you guys place the bone side down or the meaty side? And do you reverse them at any time during the cook?
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This may end up a foil, no foil kind of response. I think meat side up to end up cooked even.
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I've always done meat side up with decent results. Interested to see what other people may suggest
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Quote:
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I smoke them bone side down, and I don't flip them.
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Thanks for the replies guys, I'm doing them meat side down for 60 mins. and then I'm going to reverse for the rest of the cook. I did a search after I originally posted, and found a bunch of threads on the subject. Seems like it is a matter of choice.
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Unless you have other stuff smoking in the UDS, must you use a rib rack? 3 trimmed slabs should easily fit flat on the grate.
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I do bone up I sometimes rotate them a hour n half in...
https://lh3.googleusercontent.com/-F...2010.19.32.jpg |
I flip them about half way through
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I personally don't flip. They're not a thick cut and for appearance purposes I try not to rest meat on the grates to avoid marks. This is definitely one of those personal preferences kinda thing. DO what works for you bro. Try a couple things and see what you like.
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Oh and for what it's worth I don't foil either.
Cheers |
Meat side up so that juices flow over the thinner portions.
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