Bone Side Up?

There are folks that cook meat side down for a couple hours.

Juice/fat will render and gather in the curve of the bones,they then will flip them over to finish-bones down.

Read the Ribs 101 and you'll find a bunch about this.

I've always cooked ribs bone up. I started in a wood burner and this was a way to keep the juices in the meat. I made some rib racks this weekend and used them Sunday. Not bad, able to get more in the CS this way.

Raider...

We have family in Largo...small world and up until November of last year we lived in northcentral Florida around Ocala. But, we're home now.

I have 2 rib racks that I bought, and can't wait to try them, they hold 5 slabs each. Is there enough clearance between the CS racks (only 4") to stand the baby backs on edge in your rib-rack or do you have to remove one of the CS racks? I was hoping to maybe do a brisket on one rack, butts on another and then my ribs, on edge on another, but there may not be room. We bought a smokette and it should be here in a couple of days and I may be asking too much of it to do that much.

Also, I won't do anything that aggressive until I've tried something easier, chicken...single slabs, etc.

Bill,
Take a pic of those racks and give it to Smokin' would ya? I'd be interested in seeing them!