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ribs::bone side up or down? - Page 2

post #21 of 32
Thread Starter 
ok... 1 hour into the smoke..not that much liquid in the curve

dont think it would prevent that much smoke from getting in there



post #22 of 32
johnny, you just eared some poinsts for today from me. i applaud your sense of experimentation and learning what works for you.points.gif

my advice on the bone-side-up ribs, brush the "juices" now and then across the ribs with a basting brush in order to prevent any pooling and penetration questions!icon_cool.gif
post #23 of 32
I put them in the smoker the best way they will fit. I don't give a whit whether or not they are bone up or bone down. I don't think my taste buds do either. I turn out ribs that are crazy good. They never last more than 10 minutes or so.

I too have graduated to the no foil method. It takes the same amount of time, and I like the finished product.

Some Smoker Questions with no answers.........
Bone Up or Bone down.
Foil or No Foil
Soak the wood or not Soak wood
Water pan or no Water pan.
Water or Sand
Stick burner, Gasser, or Charcoal burner or a combo of the above.
Briquettes or Lump

These and many other questions have no definitive answer none of them are wrong but none of them are fully right either, I have finally come to the conclusion that the answers do not really matter if byt the method you are using you are turning out good Q.

The real value in unanswerable questions is that we all learn from the discussions they generate.
post #24 of 32
Thread Starter 
decided to do both racks bone side up for 1 hour, flipped over at the 1 hour mark....meat side got a nice color from the heat icon_smile.gif

Onion sausage fatty will be goin on in a few miutesPDT_Armataz_01_03.gif
post #25 of 32
Thread Starter 
EXACTLY..im making ribs for me not the KCBS icon_smile.gif

so far so good i like the way they are lookin!!
post #26 of 32
Nice looking ribs Johnny. You are right, not much juice there. Smoke shouldn't have any problems with getting through there.

points.gifYou are getting them for experimenting and sharing. I hope they turn out as good as they are looking thus far.

I think the only thing that is strictly a no-no around here is NO BOILING. PDT_Armataz_01_12.gif
post #27 of 32

bone side

I agree smoke is smoke and heat is heat I do both with great results. I would never go by "The Neeley's" Not to start the foil no foil thing again but I don't foil.


post #28 of 32
Dang, those look good. PDT_Armataz_01_37.gif

Dave
post #29 of 32
Thread Starter 
ok heres the "coming off" pics with a fattie

i dont like the neely's show on food network, that geena(Sp) is way to much...(she dont like herself to much does she) cant stand to hear her talk..but these ribs were done 1 hour bone side up rest of the time bone side down









post #30 of 32
I gotta go with the big man on this one... that's the way I suggest...
post #31 of 32
45 minutes bone down, 45 bone up, 45 in foil, and 45 back in the smoke comes out perfect every time in my drum.
post #32 of 32
Lots of different methods my friends. PDT_Armataz_01_34.gif

And as we have seen, many different ways to turn out tasty BBQ.

BBQ shouldn't be judged by the method but by the end result. biggrin.gif

Dave
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