YokeUp
Full Fledged Farker
That is the question.... and what is the reasoning behind either meat up, or meat down, pros and cons.... your input is greatly appreciated.
Ribs - Meat up or Down in foil?
- Thread starter YokeUp
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- ribs in foil
Sledneck
Full Fledged Farker
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
somebody shut me the fark up.
Once wrapped, we start with meat side down, then flip halfway thru wrap stage.
Teamfour
is One Chatty Farker
Meat down so it is in direct contact with seasoning mixture.
C
chrisnjenn
Guest
Meat down. Never tried it any other way.
Full Draw BBQ
Full Fledged Farker
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
Full Fledged Farker
Same here.
Bigmista
somebody shut me the fark up.
Meat down so it can swim in that sweet goodness you added to the foil.
kwas68
is one Smokin' Farker
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
Full Fledged Farker
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
is Blowin Smoke!
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
is one Smokin' Farker
me 3
Pappy Q
is Blowin Smoke!
I've done both and meat up works better for me.
slow-smoker
is one Smokin' Farker
I do mine this way as well.
Mexi "Q" Tioner
Full Fledged Farker
I also do meat down, bone side up.
"Bone to Bark" BBQ
Full Fledged Farker
Meat down the whole time, and no it doesn't affect your bark!
Q-Dat
Babbling Farker
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.
I think the Ique guys foil meat side up, but I will check my copy of Wicked Good when I get home.
RibnOneOff
Well-known member
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.
