Rib Rack Bones up or down

hmbrewr · 01-14-2013, 01:09 PM

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?

Offthehook · 01-14-2013, 01:12 PM

This may end up a foil, no foil kind of response. I think meat side up to end up cooked even.

BAD324 · 01-14-2013, 01:13 PM

I've always done meat side up with decent results. Interested to see what other people may suggest

djoseph74 · 01-14-2013, 01:49 PM

Quote:

Originally Posted by hmbrewr

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?

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.

tish · 01-14-2013, 01:55 PM

I smoke them bone side down, and I don't flip them.

hmbrewr · 01-14-2013, 01:55 PM

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 · 01-14-2013, 02:07 PM

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 · 01-14-2013, 02:15 PM

I do bone up I sometimes rotate them a hour n half in...

aquablue22 · 01-14-2013, 02:44 PM

I flip them about half way through

Phrasty · 01-14-2013, 03:06 PM

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

Phrasty · 01-14-2013, 03:07 PM

Oh and for what it's worth I don't foil either.

Cheers

dadsr4 · 01-14-2013, 03:25 PM

Meat side up so that juices flow over the thinner portions.

01-14-2013, 01:09 PM	#1
hmbrewr Got Wood. Join Date: 07-13-10 Location: Modesto Ca. Downloads: 0 Uploads: 0	Rib Rack Bones up or down 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?

01-14-2013, 01:12 PM	#2
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	This may end up a foil, no foil kind of response. I think meat side up to end up cooked even. __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

01-14-2013, 01:55 PM	#5
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	I smoke them bone side down, and I don't flip them. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

01-14-2013, 02:07 PM	#7
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles Downloads: 0 Uploads: 0	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. __________________ UDS / Mini-WSM / Weber 22.5 OTG / Modified ECB / Lodge hibachi / 34" WFO.

01-14-2013, 02:15 PM	#8
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	I do bone up I sometimes rotate them a hour n half in... __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

01-14-2013, 01:13 PM	#3
BAD324 Got Wood. Join Date: 12-13-12 Location: Cleveland, OH Downloads: 0 Uploads: 0	I've always done meat side up with decent results. Interested to see what other people may suggest

01-14-2013, 02:44 PM	#9
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	I flip them about half way through __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

01-14-2013, 03:06 PM	#10
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	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 __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

01-14-2013, 03:07 PM	#11
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Oh and for what it's worth I don't foil either. Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

01-14-2013, 03:25 PM	#12
dadsr4 is one Smokin' Farker Join Date: 02-08-10 Location: Howell, MI Downloads: 1 Uploads: 0	Meat side up so that juices flow over the thinner portions. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993