hmbrewr
Knows what a fatty is.
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?
Rib Rack Bones up or down
- Thread starter hmbrewr
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Offthehook
is Blowin Smoke!
This may end up a foil, no foil kind of response. I think meat side up to end up cooked even.
B
BAD324
Guest
I've always done meat side up with decent results. Interested to see what other people may suggest
djoseph74
Knows what a fatty is.
I've only used my rib rack twice, but I did the bone ends up. They turned out fine both times. Sounds almost like it doesn't matter.
hmbrewr
Knows what a fatty is.
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.
Carbon
is Blowin Smoke!
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.
AustinKnight
is Blowin Smoke!
I do bone up I sometimes rotate them a hour n half in...
aquablue22
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I flip them about half way through
Phrasty
Babbling Farker
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.
Cheers
Cheers
dadsr4
somebody shut me the fark up.
Meat side up so that juices flow over the thinner portions.
