The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 09-10-2012, 07:21 AM   #1
YokeUp
Full Fledged Farker

 
YokeUp's Avatar
 
Join Date: 03-30-11
Location: Ponchatoula, LA
Default 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
YokeUp is offline   Reply With Quote


Old 09-10-2012, 07:32 AM   #2
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Default

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.
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
[B][COLOR="Blue"][B]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.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Thanks from: --->
Old 09-10-2012, 07:39 AM   #3
Brauma
somebody shut me the fark up.
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Coral Bay, USVI
Default

Once wrapped, we start with meat side down, then flip halfway thru wrap stage.
__________________
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan
Brauma is offline   Reply With Quote


Thanks from:--->
Old 09-10-2012, 07:42 AM   #4
Teamfour
is Blowin Smoke!

 
Join Date: 07-13-12
Location: Sterling, VA
Default

Meat down so it is in direct contact with seasoning mixture.
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Thanks from: --->
Old 09-10-2012, 07:46 AM   #5
chrisnjenn
Banned
 
Join Date: 07-22-10
Location: Georgia
Default

Meat down. Never tried it any other way.
chrisnjenn is offline   Reply With Quote


Thanks from:--->
Old 09-10-2012, 07:46 AM   #6
Warthog
is one Smokin' Farker
 
Warthog's Avatar
 
Join Date: 10-20-09
Location: York, PA
Default

I do mine meat down bones up.
__________________
"Two Hungry Hogs" bbq team. UDS CharGriller w/SFB Weber 3(1987)
Warthog is offline   Reply With Quote


Thanks from:--->
Old 09-10-2012, 07:59 AM   #7
Full Draw BBQ
Full Fledged Farker
 
Join Date: 03-22-11
Location: Frisco, TX
Default

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.
__________________
[B]Full Draw BBQ[/B]
[B]Frisco, TX[/B]

Lang 60D trailer
[COLOR=darkorange][B]Orange[/B][/COLOR] Thermapen
22.5 Weber Kettle - retired
[COLOR=red][B]Rec Tec[/B][/COLOR] Grill
Full Draw BBQ is offline   Reply With Quote


Thanks from:--->
Old 09-10-2012, 08:15 AM   #8
4uweque
Full Fledged Farker
 
4uweque's Avatar
 
Join Date: 02-16-12
Location: Memphis Tenn.
Default

Quote:
Originally Posted by Full Draw BBQ View Post
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.
__________________
2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill
4uweque is offline   Reply With Quote


Thanks from:--->
Old 09-10-2012, 09:44 AM   #9
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

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
Bigmista is offline   Reply With Quote


Old 09-10-2012, 10:30 AM   #10
kwas68
Full Fledged Farker

 
Join Date: 06-09-10
Location: Oak Forest, IL
Default

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.
__________________
Co-Pitmaster of Hatfield and McCoy Barbecue
Pitmaster of South Side Pit Men

UDS's, Multiple Weber Grills
kwas68 is offline   Reply With Quote


Thanks from:--->
Old 09-10-2012, 10:37 AM   #11
TheJackal
Full Fledged Farker

 
Join Date: 09-14-09
Location: Flemington, NJ
Default

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
TheJackal is offline   Reply With Quote


Thanks from:--->
Old 09-10-2012, 12:37 PM   #12
tmcmaster
is One Chatty Farker
 
Join Date: 09-23-08
Location: York, PA
Default

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
tmcmaster is offline   Reply With Quote


Thanks from:--->
Old 09-10-2012, 01:49 PM   #13
INmitch
is one Smokin' Farker
 
Join Date: 04-28-09
Location: decatur, IN
Default

Quote:
Originally Posted by Full Draw BBQ View Post
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
__________________
Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it"
INmitch is offline   Reply With Quote


Thanks from:--->
Old 09-10-2012, 02:38 PM   #14
Pappy Q
is One Chatty Farker
 
Join Date: 04-08-10
Location: Elk Creek, KY
Default

I've done both and meat up works better for me.
Pappy Q is offline   Reply With Quote


Old 09-10-2012, 02:56 PM   #15
slow-smoker
is one Smokin' Farker

 
Join Date: 04-05-12
Location: Charlottesville, VA
Default

Quote:
Originally Posted by Full Draw BBQ View Post
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.
__________________
[COLOR="White"][SIZE="4"]____[/SIZE][/COLOR]
[COLOR="White"][SIZE="4"]____[/SIZE][/COLOR]
[COLOR=Black]-Mike[/COLOR]
[COLOR="White"] _ [/COLOR]
[B][COLOR=SeaGreen]
48" Klose Backyard Chef,[COLOR="White"] _ [/COLOR] Primo Oval XL
[COLOR=SlateGray]Stealth-Grey Thermapen[/COLOR], Maverick ET-732[/COLOR][/B]
slow-smoker is offline   Reply With Quote


Reply

Tags
Ribs in Foil

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 06:27 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts