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To flip or not to flipTo flip or not to flip

M mountainmanMember

The other day I decided to do a rack of St. Louis spares.  Just for grins I looked in my notes about my previous smokes.

I discovered that I had started with Smokin’ Okie's 101 on how to do ribs then some time in the years following I have moved to just throwing them into the smoker bone side down, until done 4- 6 hrs. here at 7200 ft.

I smoke at 225 deg. with a chunk of cherry or apple depending on my mood.

So, I decided to give the 101 a try that is: 2 hrs. bone side up flip and spritz with AJ then spritz again with AJ every hr. or so until done.

I’m not sure that the 101 produced any results that were better than what I’ve been doing lately although I was using a premium grade of heritage pork which I find juicer and taster than the store-bought pork up here.



So what are your thoughts do you flip or not and what dose it accomplish for you?



TNX

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J jay1924Member

I start bone-side down and flip about halfway through. For no particular reason, I like the way the fat collects in the bone-side as the ribs finish (I bring that fat inside with the ribs and wrap and put them in a warm oven until serving time). Another minor benefit is finishing them bone-side up makes it easier to see how much the meat has receded from the bone ends as a check for doneness. Oh, and I never spritz. Just my $.02.

L LonzinomakerCSMember

I usually cook bone down until done, no flip, spritzing or basting.

Occasionally I will wrap in foil after 4 hours and baste with a butter/brown sugar/honey sauce and finish with bone side up for another hour.  It just depends on how much energy I have and whether I want to make the extra effort of wrapping.  The wrapped ribs don't need sauce very often but otherwise aren't all that much better.

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