does anybody have an opinion whether ribs cook faster hanging vs laying on the grate in a smokette? cooked some ribs at 250 hanging for 5 hours in my smokette and i thought they were dry. in the past, i've layed them flat on the grate and they didn't seem dry after cooking for 5 hours. would you say hanging ribs like to dry out in general since the drippings run off instead of staying on the meat?
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