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Reply to "hang ribs or place on grilles"

I worked for a major casual dining chain that is pretty famous for their Baby Back Ribs.

Our 'learnings' smoking ribs for over thirty years was for optimal taste to lay the racks of ribs on our smoker racks meat side down with bone ends pointing up.

Juices during the cooking process will tend to collect or 'pool' in the U-shaped valley of the rib and ultimately self baste the meat for a moister end product.
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