G
GWags
Guest
Ribs - meat or bone down??? Is there a preference?:-o
TIA
GWAGS
TIA
GWAGS
Ribs - meat or bone down??? Is there a preference?:-o
TIA
GWAGS
Bone down... when the fat cooks out, it'll baste the meat.
That makes sense to me. Is there any reason to put the foil ingredients in the foil under the ribs then as opposed to directly on the rib meat only? It seems with the curve of the bone not much touches the bottom anyways.
TIA
GWags
Are we talking about in the foil? Meat down. That way the meat is in the stuff I put in the foil to flavor it. Normally brown sugar, honey and a little apple juice.
That makes sense to me. Is there any reason to put the foil ingredients in the foil under the ribs then as opposed to directly on the rib meat only? It seems with the curve of the bone not much touches the bottom anyways.
TIA
GWags
Got that bone down so the fat bastes tip from Gordon Ramsey. But, there are many ways that will produce great ribs.
As I said above, meat down in the good juices in the foil.
As I said above, meat down in the good juices in the foil.
Absolutely.
I don't always foil either.
I have done ribs 4 times so far - 2 times foiled, with varying times and 2 times no foil, but not at the same time. This time will be with 3 lb spares and I want to have a better idea of how they compare so Im doing both methods for this smoke. Based on limited experience I will foil for 75 minutes at 240ish.
Ive been farking with different rubs and foil ingredients before as well making it more fun as well. This is an attempt at a head to head comparison.
Here is how I do my ribs:eusa_clap
http://www.bbq-brethren.com/forum/showthread.php?t=79007&highlight=Ross+Ventura
Ross