Read alot of recipes here but i would like to know what are the benifits to meet side down.vrs meat side up. Isnt it a good idea to keep the met away from the heat?
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First question could be what are you cooking on.
The next could be what are you cooking.
20 oz loinbacks,could be a different situation,than a seven lb ,untrimmed,slab of spares from a 700 lb sausage sow.
How many slabs are you cooking?
The search could give options on all these.
After that,if you have a specific question,we can give some "opinions".
The next could be what are you cooking.
20 oz loinbacks,could be a different situation,than a seven lb ,untrimmed,slab of spares from a 700 lb sausage sow.
How many slabs are you cooking?
The search could give options on all these.
After that,if you have a specific question,we can give some "opinions".
Im useing a009 smokette cooking 3slabs of spares st.louis style.Always done meat side up Iwas just a little curious as to what would be the end reasult fliping them upside down. Any "opinion"welcome.Thanks
Some folks will cook bonein side up in the smokette,for the first 3 hrs,and when you open up,they will have pools of moisture in them.
This would be a good time to flip,maybe look over the ribs and take notes where you are.
Move the slabs around a little to even out the cooking.[End to end,sideways,etc.]
No real rules ,that I know of.
Nothing says ribs can't touch,or cook a few extra,if that suits you.
If you like to spritz,now could be a good time to spray them with some Apple juice/cider and a little Jack Daniels,if you are of a mind.
If they seem to cook slow in areas,move them closer over the firebox,or maybe the top rack.
Yes, you lose some time,but you are learning.
Yep,you will get some cook uneven by size.but that's learnin' and tastin'.
In my Smokette,I liked a minimum rack level temp of at least 225*.and a little higher, after flipping, never seemed to hurt.
Hope this helps a little.
This would be a good time to flip,maybe look over the ribs and take notes where you are.
Move the slabs around a little to even out the cooking.[End to end,sideways,etc.]
No real rules ,that I know of.
Nothing says ribs can't touch,or cook a few extra,if that suits you.
If you like to spritz,now could be a good time to spray them with some Apple juice/cider and a little Jack Daniels,if you are of a mind.
If they seem to cook slow in areas,move them closer over the firebox,or maybe the top rack.
Yes, you lose some time,but you are learning.
Yep,you will get some cook uneven by size.but that's learnin' and tastin'.
In my Smokette,I liked a minimum rack level temp of at least 225*.and a little higher, after flipping, never seemed to hurt.
Hope this helps a little.
Well I cooked them meat side up again.They came out absolutly fantastic!225 5hrs and brushed alittle sweet bone suckin sauce. 30 min later out and moist. delish.Thanks for the advise Tom.
I usually cook mine meat side up also. This is true for me regardless of size or style of cut. I tried bone side up but I didnt like the juices pooling in the cavity of the ribs. I like the juices to drip down and hit the top of the wood box. It will smoke and cook on its own which in my opinion can add to the flavor of the finished product. I will cook bone side down at 235 for 5 hours, then sauce, flip and sauce the bone side. I leave them bone side up after that, since most of the grease has renedered itself out. I then finish them at 250 until there done, usually about a 1/2 hour.
This is a pretty good start to a thread that much bbq is not how to boil water ,at sea level,in a one gal pot,with a cover,on an electric hot plate.
There is no linear line for time/temp,weight.
We each have a technique,which may include ten steps,including our experience level,and our eyes and hands on the product.
Stealing the one secret from the middle of someone else's technique,and ignoring the rest of it ,seldom works.
Smokin',as well as all comp cooks,say cook a few more,take careful notes,learn your cooker,and after awhile it gets closer to cooking by the numbers for THAT cook.
I applaude the above cooks for sharing their learning process.
Just my $0.02
There is no linear line for time/temp,weight.
We each have a technique,which may include ten steps,including our experience level,and our eyes and hands on the product.
Stealing the one secret from the middle of someone else's technique,and ignoring the rest of it ,seldom works.
Smokin',as well as all comp cooks,say cook a few more,take careful notes,learn your cooker,and after awhile it gets closer to cooking by the numbers for THAT cook.
I applaude the above cooks for sharing their learning process.
Just my $0.02
I'll be different. I use the rib racks in my FE, so I cook them or their side.
I have a very simple process for ribs. I like the meatiest ones I can find. Call them loinbacks if you want, I just call them pork ribs. I cook them bone side down for 6 hours turned up all the way in my Smokette. (start it out cold with cold meat) I then take them out and pour loads of sauce on the meat side and brush it around to get good coverage. That's it, they're done, noone has complained yet !!!
