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

Quote:

Originally Posted by Full Draw BBQ

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

Quote:

Originally Posted by Full Draw BBQ

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

Quote:

Originally Posted by Full Draw BBQ

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.

09-10-2012, 07:21 AM	#1
YokeUp On the road to being a farker Join Date: 03-30-11 Location: Ponchatoula, LA Downloads: 0 Uploads: 0	Ribs - Meat up or Down in foil? That is the question.... and what is the reasoning behind either meat up, or meat down, pros and cons.... your input is greatly appreciated. __________________ Give it to God - Competition BBQ http://www.yokeup.net/BBQ.html XXL Charcoal Baskets http://www.yokeup.net/XXLBaskets.html

09-10-2012, 07:32 AM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	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. __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

09-10-2012, 07:39 AM	#3
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Once wrapped, we start with meat side down, then flip halfway thru wrap stage. __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

09-10-2012, 07:42 AM	#4
Teamfour is One Chatty Farker Join Date: 07-13-12 Location: Sterling, VA Downloads: 0 Uploads: 0	Meat down so it is in direct contact with seasoning mixture. __________________ BWS Party \|UDS\|Great Outdoors Propane Vertical\|Bar-B-Chef Offset \|Maverick ET-73 \|Maverick ET-732 \|Super Fast Orange Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer KCBS CBJ

09-10-2012, 07:46 AM	#6
Warthog is one Smokin' Farker Join Date: 10-20-09 Location: Cliffwood Beach, NJ Downloads: 0 Uploads: 0	I do mine meat down bones up. __________________ "Two Hungry Hogs" bbq team. UDS CharGriller w/SFB Weber 3(1987)

09-10-2012, 07:46 AM	#5
chrisnjenn Banned Join Date: 07-22-10 Location: Georgia Downloads: 0 Uploads: 0	Meat down. Never tried it any other way.

09-10-2012, 07:59 AM	#7
Full Draw BBQ Full Fledged Farker Join Date: 03-22-11 Location: Frisco, TX Downloads: 0 Uploads: 0	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. __________________ Full Draw BBQ Frisco, TX Lang 60D trailer Orange Thermapen 22.5 Weber Kettle - retired Rec Tec Grill

09-10-2012, 09:44 AM	#9
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Meat down so it can swim in that sweet goodness you added to the foil. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

09-10-2012, 10:30 AM	#10
kwas68 Full Fledged Farker Join Date: 06-09-10 Location: Oak Forest, IL Downloads: 0 Uploads: 0	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. __________________ White Sox UDS, Black UDS, Weber OTG and Performer, Orange Thermapen

09-10-2012, 10:37 AM	#11
TheJackal Full Fledged Farker Join Date: 09-14-09 Location: Flemington, NJ Downloads: 0 Uploads: 0	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. __________________ Greg, Smokopolis BBQ -- http://www.facebook.com/SmokopolisBBQ Yoder YS640 BBQ Guru Onyx

09-10-2012, 12:37 PM	#12
tmcmaster is One Chatty Farker Join Date: 09-23-08 Location: York, PA Downloads: 0 Uploads: 0	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... __________________ Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head

09-10-2012, 02:38 PM	#14
Pappy Q Full Fledged Farker Join Date: 04-08-10 Location: Elk Creek, KY Downloads: 0 Uploads: 0	I've done both and meat up works better for me.