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2 dumb questions for ribs...

post #1 of 10
Thread Starter 
Okay, I know there's no such thing as a dumb question, just dumb people with questions. Here's my 2 for the day:

1.) When smoking ribs, do you put the meat side up or down? I usually put them in the MES meat-side up, bones facing down. It seems like meat-side down would get more smoke on the meat, but would be tougher to spritz with apple juice.

2.) Is there any need to continue adding smoke during the 2 hours in foil of the 3-2-1 or 2-2-1 methods? I usually add 1/2 a hand of chips every 30 minutes while I smoke to keep the TBS.

After you catch your beath from laughing so hard, and have the tears wiped from your eyes and can see your keyboard, and and all responses will be appreciated. biggrin.gif
post #2 of 10
Some put them up some down and some in racks. I do mine in racks or meat up if not using racks. Nothing will take smoke in while its foiled so save your chips for those two hours.

PS there are still no Dumb Questions
post #3 of 10
I usually lay the ribs meat side up... Or if in a rack its on its side. I do not personally think it matters..
As for the smoke I don't see any point of smoking the foil. When wrapped the ribs can't absorb any smoke. I wouldn't worry about adding chips while the ribs are wrapped.

Remember only dumb people don't ask questions... At least you are smart enough to askPDT_Armataz_01_37.gif

Now for dumb people just look at me... I enjoy hot coals falling on my bare feet PDT_Armataz_01_05.gif
post #4 of 10
meat side up is how i do it,and save your wood for when it's unfoiled cause all that there getting foiled is the heat. the smoke will surround the meat with the meat side up, ain't no dumb questions that's how ya learn my friend
post #5 of 10
I always have meat side up,and agree with the other members by not using wood when you have your meat foiled.
post #6 of 10
I agree with the preceeding experts!
post #7 of 10
I start meat up then flip at least once for a hour or so. I don't spritz so thats not a issue for me. And with the membrane removed even if you spritz the bone side it will work its way down.
post #8 of 10
I agree with the meat up everyone has stated....even Capt Dan wink.gif

Remember you smoke rolls all around your meats so I would think it just would not matter if up or down really. Seems more juices would work thru the meat better with it up though.
I hold off on the wood (use chunks instead of chips by the way) while it is in the foil and use very little during the last stage.
post #9 of 10
There are no dumb questions, Bro. I tend to do the ribs meat side up.


Bro I been there with the hot coals...but the other lesson I have learned is when adding coals, a stainless steel watch is a no-no...LOL
post #10 of 10
Do tell!!! PDT_Armataz_01_28.gif
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