which side up (Ribs)

Mornin',

Different strokes for different folks.

If you start them down,they will collect and hold liquid in the curve of the upside bone.

Some folks think this keeps them moist, as the fat renders.

When you flip them,you will dump the fat, etc.

Maybe the meat up finishes better,if you intend to glaze ,etc.

If you like to spritz,you will now be hitting the meat side.

Time should be about the same.

Hope this helps a little.

Everyone has a theory, but I usually suggest this...

Try them, the next time, both ways, see if you notice a difference. Some, like Tom says, like to let the juices collect, others think that meat side down gets more smoke.

I don't think it really matters, both will work fine, but you might find a preference.

Smokin'